Spinach and salmon roulade

Gluten and dairy free spinach and salmon roulade

Spinach and salmon roulade

This attractive green roulade is light, tasty and bursting with herby flavours. A treat for the eyes and fun to make, it can be served as a main meal or works really well for picnics and lunch boxes… a meal in one.

SERVES: 4 PREP TIME: 30 mins COOK TIME: 15 mins


  • 200g spinach
  • 8 egg whites
  • ¼ cup ground almond
  • 2 handfuls fresh herbs of your choice i.e. parsley, basil, coriander, dill
  • ¼ teaspoon ground turmeric


  • 2 avocados, mashed with a little lemon juice
  • 2 salmon fillets, cooked, cooled and shredded


  1. Preheat oven 160˚C.
  2. Pour boiling water over the spinach to wilt and then squeeze out the excess moisture.
  3. Beat the egg whites until stiff and then fold in the ground almond and set aside.
  4. Combine the spinach, herbs and turmeric in a blender and blend until finely chopped.
  5. Fold the herb and spinach mixture through the beaten egg whites.
  6. Spread the mixture evenly onto the lined baking tray and cook in the oven for 12–15 minutes until set.
  7. Remove from the oven and let it cool to room temperature.
  8. Spread the mashed avocado in a thin layer over the baked roulade base and evenly cover with the cooked shredded salmon.
  9. Roll from long side to long side to create a swiss roll effect.

Inspirations and Top Tips

  • This is great to eat cold or reheat in oven or microwave to eat hot
  • Use fresh turmeric instead of ground and spice it up with some chilli, garlic, black pepper or other spices of your choice
  • You can use tinned salmon in place of fresh salmon

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  

Filed under

Gluten freeDairy free

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