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  • Liz Earle Wellbeing

    AROUND THE TABLE

    Nov 05, 2021 3 minutes

    Smoked trout and spinach roulade

    SERVES 6-8

    • 300g spinach
    • 50g soft herbs, such as dill, tarragon and basil
    • 5 medium organic eggs, separated
    • 30g plain flour
    • 1 tsp baking powder
    • 2 fillets of hot-smoked trout, or hot-smoked salmon, weighing approx. 180g
    • 250g full-fat cream cheese
    • 1 lemon, zested and juiced
    • Sea salt
    • Toasted flaked almonds, to serve

    Place the spinach in a wide frying pan over a high heat and cover with a lid. Cook for a minute or two, stirring occasionally, until the spinach has wilted and the

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