This is a delicious, light, nutritious dish that is quick to make. It can be made lactose free if vegan cheese is substituted for the cottage cheese. Otherwise the salmon and spinach filling could be bound together with a simple white sauce. Cornflour is used to make the white sauce, the basis for this roulade, because it is low in fermentable carbohydrates (FODMAPS) but you can use plain flour or rice flour if you are able to tolerate them. Chopped broccoli would make a lovely replacement for spinach.
Just one thing to note if you are lactose intolerant it is worth knowing that different cheeses contain varying levels of lactose. Hard cheese like Parmesan and Cheddar contain hardly any lactose so a small quantity is tolerated by most. It is worth bearing in mind that most cheese is also high in fat which can also trigger symptoms.
Feta, Camembert, hard goat’s mozzarella and all the hard Swiss cheese are also low in lactose. The ones to watch out for are: haloumi, ricotta and cream cheese which contain higher amounts of lactose. If you are not lactose intolerant you can eat a small amount of cheese with impunity.
Smoked salmon and spinach roulade with lemon and parsley
- 30 g / 1oz soft margarine or unsalted butter
- 30 g /1 oz cornflour
- 200 ml / 7fl ounces lactose free milk (of your choice)
- 4 eggs, separated
- 1 tbsp chopped parsley (optional)
- grated zest half lemon
- 200 g /7 oz spinnach, washed
- 200 g / 7 oz cottage cheese
- 100 g / 3.5 oz smoked salmon, cut into strips
- sea salt and black pepper
- 1 tbsp grated hard cheese to serve (optional)
Preheat the oven to 200 C / gas 6. Line a swiss roll tin measuring 23 cm by 33 cm with baking parchment.
To make the roulade. Melt the margarine/butter in a small saucepan and add the cornflour and cook gently for about 1 minute. Gradually stir in the milk until a thick white sauce is formed. Allow this mixture to cool a little. Stir the egg yolks into the white sauce together with the parsley and lemon zest. Season well with salt and pepper.
Whisk the egg white with an electric hand mixer until soft peaks are formed.
Gradually stir in the whisked egg whites into the white sauce and egg yolks ensuring the ingredients are well combined. Pour this mixture into the prepared tin and place the roulade in the oven to cook for 15 minutes. Remove from the oven and allow to cool.
To make the filling. Steam the spinach for a couple of minutes until soft (or this can be done in the microwave. Allow 2 minutes). Allow the spinach to cool a little and squeeze excess water from the cooked leaves. Combine cottage cheese, spinach and smoked salmon strips together and season well.
Invert the roulade onto a clean work surface and gently peel off the backing parchment. Spread the filling evenly over the roulade and roll up like a swiss roll.
Serve the roulade either warm or cold with a dressed salad and new potatoes.
Don’t for get to buy a copy of our new book Cooking for the Sensitive Gut (Pavilion Books) which is available on Amazon
If you would like more information about how to manage your sensitive gut follow this link to The IBS Network