Seafood And Spinach Log
A savory seafood and spinach roulade with rich cream and delicate flavors, perfect for elegant dinners or special occasions, highlighting freshness and creamy textures.
Ingredients
Instructions
- Prepare two roasting pans of the same size and have string, double-thick cheesecloth, and other necessary equipment ready.
- Cook the spinach, then squeeze out all water and chop finely.
- In a mixing bowl, combine the cooked spinach with flour, salt, egg, and egg yolks.
- Add olive oil and heavy cream to the mixture, stirring until smooth.
- Shape the mixture into a log shape, wrap it tightly in cheesecloth and secure with string.
- Place the wrapped log into one of the prepared roasting pans.
- Bake or steam according to specific recipe instructions (not provided), until firm and cooked through.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese or finely chopped herbs like dill or parsley. If you prefer a different texture, you can use ricotta cheese instead of heavy cream. Ensure the spinach is well-drained to avoid excess moisture, which can affect the log's firmness. This dish is perfect for serving at parties, similar to Canape Lorenzo.
Serving Suggestions
Slice the seafood and spinach log into thick rounds and serve it on a platter with a light lemon-dill sauce for dipping. It pairs beautifully with a crisp salad or can be served alongside seafood recipes like Crab Gazpacho for a delightful meal. Garnish with fresh herbs for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam the log gently or place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring it doesn't dry out. You can also slice and serve it cold for a refreshing appetizer.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood And Spinach Log contains roughly 615 calories, with 9g protein, 45g carbohydrates, and 46g fat. It is an excellent source of vitamin A (67% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the seafood and spinach log ahead of time?
Yes, you can prepare the log a day in advance. After shaping and wrapping it in cheesecloth, store it in the refrigerator. Just remember to steam or bake it before serving to ensure it's heated through and maintains its texture.
What type of seafood works best in this recipe?
You can use a variety of seafood, such as shrimp, crab, or even smoked salmon. Just make sure to finely chop or shred the seafood so it evenly combines with the spinach mixture. Adjust the seasoning accordingly to complement the seafood's natural flavors.
How do I know when the log is fully cooked?
The seafood and spinach log is done when it's firm to the touch and has an internal temperature of 165°F (74°C). If you're baking it, a toothpick inserted into the center should come out clean. Always monitor closely during the last few minutes of cooking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).