This recipe came from a article By Celia Hay in the NZ Herald

This is an absolutely luscious and light roulade from Celia - a qualified professional chef, wine expert, educator, restaurateur, and book publisher, you says:

This spinach and smoked salmon roulade is such a classic and always one of the most popular canapés that I have served while running the catering arm of my restaurant business. You can flavour the cream cheese by adding lemon zest or paprika. The smoked salmon can be replaced with roasted red capsicums or a layer of fresh herbs like basil or chervil.

For the roulade

1 sprinkle

Nutmeg, freshly grated is best

1 bunch

Baby spinach, washed, dried and trimmed

1 pinch

Salt and freshly ground black pepper

6 Eggs, separated

For the filling

200 g

Cream cheese

1 squeeze

Lemon juice

100 g

Smoked salmon

To Make the Roulade

Preheat the oven to 180C. Prepare a large baking tin with non-stick baking paper.

Puree the spinach in a food processor with the seasonings and 6 egg yolks until smooth.

In a large bowl whisk the egg whites until stiff but not dry.

Fold a little of the egg white mixture into the spinach mix to loosen it.

Add the spinach mixture to the rest of the egg white and fold in well.

Place on to the baking tray and bake for 12-15minutes or until set on the top and cooked through. Do not allow to dry out too much.

Cool slightly then tip out on to a tea towel and allow to cool completely.

For the filling

Mix the cream cheese with a squeeze of lemon until smooth and spreadable.

Cut the roulade into 4 pieces, lengthwise. Take one piece at a time, spread over the cream cheese, then place a row of smoked salmon along the length of the roulade.

I didn’t do this bit just rolled it up together in one large piece and it worked fine.

Roll up like a swiss roll or sushi roll. Wrap in plastic film and chill well before slicing.

To serve, cut with a clean knife into 2 centimetre pieces.