A creative picnic idea from caterer and demo chef Alix Caiger
For the roulade:
100g baby spinach, wilted
150g watercress, wilted
5 medium eggs, separated
1 tsp baking powder (gluten free if you want)
Flaky sea salt and freshly ground white pepper
50g parmesan, finely grated
For the filling:
50g full-fat crème fraîche
1 tsp watercress mustard
1 lemon, finely grated zest and juice
A handful tarragon, chopped
250g smoked salmon slices
1 swiss roll tin
Preheat the oven to 200C. Grease and line a swiss roll tin with baking parchment.
For the roulade, tip the spinach and watercress into a food processor. Add 4 of the egg yolks, the baking powder and plenty of crushed sea salt and ground pepper. Pulse until finely chopped, season, then transfer to a large mixing bowl.
In a large, clean, grease-free bowl, whisk the 5 egg whites until stiff using an electric mixer. Gently fold the egg whites into the watercress mixture. Tip the mixture into the prepared swiss roll tin and smooth the surface into the corners using a palette knife. Bake for 8-10 mins, or until firm to the touch. Remove from the oven and leave to cool slightly.
Place a sheet of baking parchment on a work surface and sprinkle liberally with the parmesan. Turn the cooked roulade out onto the parmesan-coated parchment and leave to cool completely.
For the filling, mix all the ingredients apart from the smoked salmon together, adding black pepper to taste.
Peel the cooled parchment paper off the roulade then place the roulade back on top of it. Spread the filling over the roulade using a palette knife, then cover the filling with an even layer of smoked salmon. Using the parchment to help you, roll up the roulade from the shortest end, pushing it away from you while rolling to make a tight swirl. Trim the ends and serve.
Recipe: Alix Caiger