Spinach and smoked trout roulades
Our savoury spinach and smoked trout roulades are amped up with the fruity flavour of crushed pink peppercorns. A fabulous canapé!
Ingredients
- 150g spinach
- 3 medium free-range eggs, separated
- 50g plain flour
- 150g full-fat cream cheese
- 100g smoked trout or salmon, finely chopped
- 1 tsp pink peppercorns, crushed
- ½ bunch chives, finely chopped
- Finely grated zest and juice 1 lemon
- Specialist kit
- 30cm x 25cm baking tray
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