Servings: 4 4 WeightWatchers Points
Ingredients
250g fresh ore frozen spinach, shredded
2 tbsp fresh basil
4 eggs, separated yolks from whites
2 tbsp fresh chopped dill
salt and pepper
100g gouda, grated
smoked salmon, about 6 slices
4 tbsp cream cheese like Philadelphia
zest and juice of half lemon (optional)
Directions
Preheat your oven to 180*C (350*F).
Drain the spinach, squeeze it and then shred in very small pieces (you can use a blender if you have one). Mix spinach with eggs yolks, chopped basil and cheese. Whisk egg whites with a pinch of salt until they’re thick and add slowly to spinach mix.
Line a baking tray with parchment paper, then spread the spinach mixture on it and bake for about 15 minutes.
In the meantime mix cream cheese with dill, lemon zest, lemon juice, salt and pepper.
When spinach roulade is ready, let it cool and then spread cream cheese mix over it, top with salmon and roll it. Cover it with a foil and refrigerate for at least one hour. When you are ready to put it out on the table, cut the roll into slices, and serve them with a dollop of horseradish.
Enjoy, Nadine
other Options are: Mozzarella instead of Gouda cheese
lighter options for the spread: Cream Cheese Light, Cottage Cheese
