Spinach Roulade with Smoked Salmon 菠菜熏三文鱼肉卷

'I am strong to the finich, cause I eat my spinach. I'm Popeye the sailor man...'

Turns out, Popeye is right, spinach does make you stronger, and it has been proven by modern science. Researchers at the Karolinska Institute in Stockholm conducted a study and found that nitrate, a natural occurring substance in spinach, can help to tone up muscle. The intake of nitrate prompted the increase of two proteins found in muscles, which are responsible for muscle contraction. The result? Stronger contraction of muscle. So, more spinach = stronger, mystery solved. 

This roulade contains not only the goodness of spinach, but also fish, egg, and cream cheese. It taste good, it is vibrant in color, and is not difficult to make either. You can make it in advance and let it sitting in the fridge, chilling out while waiting for you to devour it. It makes an convenient make-ahead lunch if you are on diet too!

吃腻了瑞士卷来个菠菜卷。有菜，有鱼，有芝士还有蛋，算是营养的一餐了吧！

Recipe adapted from The Clean Dish.

Spinach Roulade with Smoked Salmon'
Makes one roll

Ingredients

• 2 eggs, yolks and white separated
• 226g / 1/2lb frozen spinach, defrosted
• 1/4 tsp nutmeg, grated
• 115g / 4oz cream cheese
• 1/2 lemon juice
• 100g / 3.5oz smoked salmon

Cooking Directions

1. Blend spinach, egg yolks and nutmeg until smooth.
2. Beat egg white, together with one teaspoon of lemon juice until stiff.
3. Fold spinach puree into egg white. Pour it on a baking sheet (I used a 9 inch x 10 inch baking sheet). Spread to even out the surface.
   
4. Bake in preheated oven at 180C for 15-20 minutes until the spinach turn a bit darker in color.
5. Meanwhile, combine cream cheese with the rest of lemon juice, mix with a fork until spreading consistency (if the cream cheese is still too stiff to spread, can add a bit of milk).
6. Remove the spinach layer from oven, allow to cool.
7. Carefully peel off the spinach from baking paper.
8. Spread cream cheese on top.
   
9. Layer smoked salmon.
   
10. Roll it up like swiss roll.
11. Refrigerate 1 hour before cutting.

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菠菜熏三文鱼肉卷

做一卷

材料

• 鸡蛋2个，蛋黄和蛋白分开
• 226克冷冻菠菜，解冻
• 1/4茶匙豆蔻，磨碎
• 115克奶油奶酪
• 1/2颗柠檬的汁
• 100克熏鲑鱼

做法

1. 菠菜，蛋黄和豆蔻混合在一起，用搅拌器搅直顺滑。
2. 蛋清和一茶匙柠檬汁一起打到硬性发泡。
3. 菠菜泥与蛋白混合，轻轻搅拌。倒在烤盘（我用的是9寸×10寸烤盘），把表面铺平。
   
4. 在预热好的烤箱烤180℃15-20分钟，直到菠菜颜色有点暗。
5. 同时，混合奶油奶酪与柠檬汁，用叉子搅拌直到混合（如奶油奶酪仍然过于僵硬，可以加一点牛奶）。
6. 从烤箱中取出菠菜层，等待冷却。
7. 小心将菠菜剥离烤纸。
8. 把奶油奶酪涂在上面。
   
9. 放上熏鲑鱼。
   
10. 像瑞士卷一般的卷起来。
11. 放入冰箱冷藏1小时才切割。