Salmon Trout Fillet Rolls on Creamed Spinach with Potato Cubes

5 from 2 votes
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 950 g Large salmon trout
  • 4 piece Alternatively, salmon trout fillets without skin, 120 g each
  • 120 g Smoked trout fillets
  • 3 tbsp Vegetable cream for cooking 7% (Rama)
  • Pepper

For molds and hood:

  • 80 g Butter
  • 35 g Panko flour
  • 0,5 tsp Salt


  • 250 g Spinach chopped frozen
  • 1 middle Onion
  • 1 size Clove of garlic
  • Pepper, salt, nutmeg
  • 1 tbsp Olive oil
  • 125 ml Vegetable cream for cooking 7% (Rama)
  • 50 g Sour cream


  • 650 g Waxy potatoes
  • Sunflower oil
  • Salt


Preparing fish:

  • If you want to make things easier for yourself and don't have the time, you can buy ready-made salmon trout fillets as described above. If they are still with skin, this must be removed. To do this, you lay the fillet in front of you with the skin side down, cut into the meat close to the end of the tail up to the skin with a very sharp knife and push the knife, which is now flat, along the skin and with slight back and forth movements away from you under the flesh until you have reached the former head end. This is a bit tricky because the trout meat is very tender and fragile. Nevertheless, check the finished fillets for any bones and remove them.
  • If you have bought a whole salmon trout, you have to remove the fillets yourself. As a "hobby cook", I have made the experience that it is easier if you use a sharp filleting knife not only to cut the large fish on the back, head and tail, but also - if it lies flat - in the middle of the fish lying on top Side cuts. So you can cut out 2 fillets at the same time by moving the tip of the knife - starting at the back and from the head end - gradually along the backbone with the bones and neatly separating the meat up to the incised center. Then do the same from the exposed middle to the belly lobes towards the tail. Then cut off the tail and from there gradually cut with the knife under the exposed bones with the backbone towards the head, loosening them from the lower side and removing them together with the head. Then halve the large fillet lengthways in the middle. Remove any unevenness from the filets, which are still quite unclean, such as fins, belly flaps or the like, pull the bones with a pair of pliers and loosen the skin as described above. If you fillet yourself, there will be 2 slightly thicker fillets (back side) and 2 slightly thinner ones (belly side). It's all a bit tedious, but doable.

Preparation of potatoes:

  • Peel the potatoes, cut them into 1.5 cm cubes as evenly as possible and put them in salted water. Bring it to the boil and when it boils, blanch in it for 3 minutes. Then immediately drain and let cool.

Preparation for mold and hood:

  • Knead the butter, panko flour and salt. Line 4 different muffin tins (approx. 7-8 cm in diameter) on the bottom and edge with it and form 4 small balls from the rest. Roll this out between 2 layers of cling film around 5 cm and place it flat in the refrigerator for a short time to harden.

Preparation of spinach:

  • Peel the onion and garlic. Dice the onion, finely chop the garlic. Thaw the spinach.


  • For the fillet rolls, puree the smoked trout fillets together with cream and pepper with a hand blender to make a farce. Mildly salt and pepper the fillets, turn them over, spread the farce evenly on the former skin side, roll up from the tail side and place each upright in a lined mold. Preheat the oven to 160 ° O / bottom heat.
  • While the oven is heating up for the spinach, sweat the onions and garlic in a saucepan in the olive oil, add the spinach, reduce the heat and simmer. Season it already. After 2 minutes, deglaze with the cream, let it simmer again for 2 minutes, then stir in the sour cream. Then turn the heat down to a minimum and just keep it hot. Season to taste and season again before serving.
  • At the same time, heat enough oil in a pan to cover the bottom 5 mm high. When the oil is hot, first place the two trout fillet molds with the thicker fillets on a tray and slide them into the oven on the second rail from the bottom and then immediately add the potato cubes to the hot oil. Always turn when frying. This takes so long until the fish rolls are done. After the large rolls have cooked for 3 minutes, add the molds with the smaller ones and cook for a further 9 minutes, switching to grill function or alternatively only top heat for the last 4 minutes so that the hood gets a light brown.
  • Place the finished, crispy potato cubes on a paper towel to degrease them, add a little salt and then arrange everything together.
  • If you do not have the job of filleting fish, it is a very uncomplicated, quick and dish and possibly not only suitable for a "special occasion" ..... ;-)))
  • The preparation time includes filtering the trout. With finished fillets it is reduced by about 30 minutes. The level of difficulty would then also be rather "easy".
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pasta with Mushroom Cream Sauce

Szechuan Prawns with Cashew Rice