Get Healthy with Tina

Wanting something delicious this festive season, then this is it!

!

Salmon and Spinach Roulade

6 large eggs

¼ tsp salt

2 Tablespoons cornflour

2 cups baby spinach washed and sliced

Salt and pepper to taste

3 tablespoons chopped parsley

Filling

150gm sour cream

100gm sliced smoked salmon

Preheat oven to 180C. Line a 23cmx30cm swiss roll tin with baking paper.

Whisk the eggs and salt with electric beater, until they are thick and fluffy. Add the cornflour and fold in the spinach and parsley. Pour into pan spreading evenly.

Cook for 10-15 mins, or until risen and golden. Cool

Turn out onto baking paper, top side down. Spread with sour cream and top with salmon. Roll up as for a sponge roll. Cut into slices to serve. Serves 4-6.