Spinach and Fish Roulade

Thaw the spinach and squeeze out excess moisture. If using fresh, simply chop it up.

Separate the egg yolks from the whites. Add the yolks directly to the spinach along with the flour, and process with an immersion blender until smooth.

Whisk the egg whites with salt until stiff peaks form, then gently fold them into the spinach mixture until uniform.

Spread the batter evenly onto parchment paper or a silicone baking mat and bake at 180°C (350°F) for 8–10 minutes.

Let it cool, then spread an even layer of cream cheese and top with the fish. Roll it up very tightly. Make the initial roll as tight as possible—the overall firmness of the log depends on it.

Wrap the roulade tightly in plastic wrap and refrigerate seam-side down. Slice after it has set.