Rolada Szpinakowa z Wędzonym Łososiem: A Gourmet Delight

Rolada szpinakowa z wędzonym łososiem, or spinach roulade with smoked salmon, is a visually stunning and delicious dish that impresses both the palate and the eyes. Perfect for special occasions, this recipe combines the rich, smoky flavor of salmon with the delicate taste of spinach and creamy filling. It’s a versatile dish that can serve as an appetizer, main course, or even a show-stopping element on a party table.

Ingredients:
For the Spinach Base:
400 g fresh spinach leaves (or 300 g frozen spinach, thawed)
3 large eggs (separated into yolks and whites)
2 tbsp all-purpose flour
1 tbsp olive oil
Salt and pepper to taste
For the Filling:
200 g cream cheese (softened)
1 tbsp sour cream
150 g smoked salmon slices
1 tbsp fresh dill (finely chopped)
1 tsp lemon juice
Directions:
1. Prepare the Spinach Base:
Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
Sauté fresh spinach in olive oil until wilted. If using frozen spinach, ensure it’s thoroughly drained.
Blend the spinach into a smooth puree and let it cool.
In a mixing bowl, combine the spinach puree with egg yolks and flour. Season with salt and pepper.
In a separate bowl, whisk egg whites until stiff peaks form, then gently fold them into the spinach mixture.
Spread the mixture evenly onto the prepared baking tray and bake for 15-18 minutes, or until set. Allow to cool completely.
2. Prepare the Filling:
In a small bowl, mix cream cheese, sour cream, lemon juice, and dill until smooth. Adjust seasoning if necessary.
3. Assemble the Roulade:
Once the spinach base is cool, carefully peel off the parchment paper.
Spread the cream cheese mixture evenly over the surface.
Lay the smoked salmon slices on top of the filling.
Roll the spinach base tightly, starting from one edge, to form a roulade. Wrap it in plastic wrap to secure its shape and refrigerate for at least 2 hours.
4. Serve:
Slice the roulade into 1-2 cm thick pieces and serve chilled.
Serving and Storage Tips:
Serve as an appetizer with a side of lemon wedges or a light salad.
Store the roulade in an airtight container in the fridge for up to 3 days. For best results, slice just before serving.
Variations:
Vegetarian Option: Replace smoked salmon with grilled zucchini or roasted bell peppers for a vegetarian twist.
Spicy Kick: Add a teaspoon of horseradish or a pinch of chili flakes to the cream cheese filling for an extra zing.
Herbal Upgrade: Experiment with fresh herbs like parsley, chives, or basil for different flavor profiles.