Family Recipe Roots

• 500g fresh spinach (you could also use frozen spinach. Make sure you squeeze all the water out)
• 300g soft cheese
• 200g smoked salmon
• 4 medium eggs, separated
• salt and pepper
• 2 spring onions, chopped
• some milk

1. Preheat oven to 190°C, 170°C for fan oven.
2. Grease a Swiss roll tin, 33x23cm(or similar size. I use a long baking tray) and then line with parchment paper.
3. Wilt the spinach
4. Leave to cool and then squeeze excess water and chop.
5. In a bowl mix the spinach with 75g soft cheese  and 75g smoked salmon, with a fork.
6. Then mix in the 4 egg yolks.
7. In a separate bowl whisk egg whites until stiff.
8. With a rubber spatula fold the egg whites into the spinach mixture.
9. Empty the mixture on the Swiss roll tin.
10. Place in oven for 20-25 minutes.
11. While still warm remove the roulade from the tin and allow to cool, completely.
12. In a bowl mix the remaining salmon and soft cheese. Season with salt and plenty of pepper (you may want to add some milk to make the mixture easier to spread).
13. Spread the mixture evenly over the roulade (I find a fork is ideal).
14. Sprinkle the chopped spring onions and roll.
15. Place in the fridge until ready to serve.

Just before serving, cut a thin slice off each end to show-off the roll!