Go Back
Salmon Spinach Roll

Salmon Spinach Roll

This colorful and inviting appetizer is very easy to make and can be made ahead of time for any occasion.
Course Appetizer


  • 200 g fresh or frozen spinach
  • 3 eggs at room temperature
  • 1 tsp sugar
  • 1/2 tsp salt
  • 35 g all-purpose flour
  • 20 g cornstarch
  • 1 tbsp vegetable oil

Ingredients for the filling:

  • 115 g cold cream cheese
  • 100 ml cold heavy cream
  • Smoked salmon


  • Start by carefully separating the eggs into egg whites and yolks.
  • Next, add the sugar, vegetable oil and prepared spinach to the egg yolks. Mix it all together.
  • Add the flour, cornstarch and using a spatula mix again.
    *Keep in mind that if you’re using frozen spinach, the mixture will look more dry then if you’re using blended fresh spinach.
  • Add the salt to the egg whites and using a hand mixer beat the egg whites until stiff peaks form.
  • Add about half of the egg whites to the spinach mixture and using a spatula, mix all together. Add the second half of the egg whites to the spinach mixture and mix again until it reaches a smooth consistency.
  • Transfer the spinach mixture onto a baking sheet, covered with parchment paper and spread it evenly. Make sure to use a bigger size paper then the baking sheet. Bake it at 350 °F for 12-15 minutes.
    When the spinach cake is baked, cover it with another piece of parchment paper and a kitchen towel. Carefully flipp the baking sheet and remove the baking paper that was on the bottom of the baking pan. Let the cake cool completely.
  • In a mixing bowl combine the cream cheese and heavy cream. Using a spatula mix it together to break down the big chunks of cream cheese. Then using a hand mixer, beat the cream cheese and cream until it reaches a soft and spreadable consistency.
  • Spread the cream cheese mixture evenly onto the spinach cake and top with the smoked salmon. Then carefully roll all together. Wrap the roll with plastic wrap and refrigerate for at least 2 hours.


  • Use fresh or frozen spinach.
  • If you’re using frozen spinach like I am today,  you need to defrost it ahead of time and squeeze out all the excess liquid.
  • If you’re using fresh spinach, use a blender to chop the spinach and set aside.
  • Make sure that all the mixing bowls, hand mixer whisks or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it/
  • In this recipe I used a 15'’ by 10’’ baking sheet.
  • You can store the Salmon Spinach Roll in the refrigerator for up to 3 days.