LIFESTYLE NEWS - Here is Jakkalsvlei chef Thomas Potgieter's favourite festive season recipe.
Potgieter says: "I tried this roulade and adapted it to my taste. It proved a winner and became part of our Christmas Day tradition.
"While living in Pretoria for many years, Christmas day was always so hot that our routine changed into a champagne brunch in the morning, in the form of snacks (including this roulade), and then we indulged in a beautiful dinner in the evening when the temperature dropped slightly to enable us to enjoy hot food.
"The beauty of this recipe is that it can be prepared a day in advance. It is also low carb, gluten free and Keto and diabetic friendly. Furthermore, you can change ingredients according to your preference (see the alternative options at the end)."
Ingredients
- 200g smoked salmon
- 200g frozen spinach (defrost before making the roulade)
- 3 eggs
- 200g grated cheese (a combi-nation of mature cheddar and parmesan works well)
- 200g cream cheese (preferably chive, garlic or herb)
- 50g caviar
Instructions
Heat the oven to 200°C.
Whisk the eggs until fluffy (blender works well).
Add defrosted spinach and blend together.
Use a baking tray (34 cm x 24 cm), covered with parchment paper, baking paper or silicone sheet.
Pour egg and spinach mixture into the baking tray and ensure that it is spread evenly.
Sprinkle grated cheese evenly over the spinach and egg mixture.
Place in the oven and bake for 15 minutes.
Remove from oven and let it cool slightly.
Spread cream cheese evenly over the roulade.
Arrange the smoked salmon slices on top of the cream.
From the side where you are planning to roll the roulade, spread the caviar in one row over the width of the roulade.
Start rolling with both hands to ensure you roll it tightly and evenly, until the end.
Once the roulade is rolled, use cling wrap to wrap the roulade completely, twisting the ends to keep it secured.
Refrigerate for a few hours, but preferably overnight before cutting.
Enjoy!
Alternatives
Add dried cranberries or a berry compote to the cream cheese topping.
Use ostrich carpaccio, prosciutto or shaved ham instead of smoked salmon.
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