Gluten-free savory Christmas yule log with salmon, made without sandwich bread. The savory Christmas yule log is a tasty and decorative appetizer, the savory version of the sweet Christmas yule log. It can be made in a thousand different ways and brings flavor and cheer to the holiday table! The yule log is a filled savory roll that can be made without baking like the tuna and salmon savory log, or baked for a delicious gluten-free recipe like the one we’re preparing today. The base of our yule log will be a tasty baked spinach omelette, green as one of the holiday colors, filled with lemon-flavored robiola and salmon and rolled like a traditional savory yule log. So, if you’re looking for gluten-free recipes for Christmas and New Year’s Eve, this very easy gluten-free appetizer, both decorative and delicious, is sure to help! Let’s go to the kitchen now and discover how to make this salmon yule log with a spinach omelette roll — you’ll fall in love with it. But before you rush to the stove, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 8-10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients to make the Savory Christmas Yule Log with Salmon

21 oz frozen spinach (about 6 cups thawed)
8 eggs (medium)
2 oz grated Parmesan cheese
to taste salt
to taste black pepper
14 oz smoked salmon
14 oz robiola cheese
1 lemon (juice and zest)
to taste pomegranate (arils for garnish)

Tools

1 Baking sheet 15 3/4 x 15 3/4 in approx
Oven
Bowl
Parchment paper
Tea towel
Refrigerator
Blender

Steps to make the Savory Christmas Yule Log with Salmon

To make the gluten-free salmon yule log, I decided to use frozen spinach — it’s always available in the freezer, already cleaned and very convenient. To cook the spinach you can place it in a glass bowl, cover it tightly with plastic wrap so that the steam remains trapped and cook at 750W for 15 minutes. Alternatively, you can boil it in boiling water. Once cooked, squeeze it lightly and blend it thoroughly.
Put the blended spinach in a bowl, add the eggs, a pinch of salt, pepper and the grated cheese. Mix well.
Pour the mixture onto a large baking sheet lined with parchment paper, I used a 15 3/4 x 15 3/4 in sheet, but you can use a similar rectangular one. Bake in a preheated conventional oven at 392°F for 8 minutes, then touch the center: if it’s firm, remove from the oven; otherwise continue baking for another minute or two or until set.
Move the cooked omelette from the pan to the work surface, helping yourself with the parchment paper and without removing it, then immediately cover it with another sheet of parchment paper and then with a tea towel.
This way the steam released during cooking will not escape and the omelette will stay soft. Let it cool for 10 minutes, then uncover and gently roll. Leave it to cool completely at room temperature.
While the base cools, prepare the filling by placing the robiola in a bowl and mixing it with the lemon juice and zest. Robiola is already slightly salty, but you can adjust the flavor by adding a pinch of salt if needed.
Carefully unroll the cooled omelette base and spread almost all of the robiola cream and the sliced salmon over it. Roll gently using the parchment paper; without removing the paper, wrap the roll and place it in the refrigerator seam-side down for at least 2 hours.
After the resting time, cut the roll into three parts, making crosswise cuts and trimming the ends (always with crosswise cuts): you should obtain one longer piece that will be the trunk and two smaller ones that will be the branches.
Take a large plate or a board and assemble the yule log by placing the smaller pieces on the larger one.
Decorate the gluten-free yule log with the remaining robiola cream and pomegranate arils to bring out the red and, together with the green, remind us of some of the holiday colors.
Store the yule log in the refrigerator, ideally in a container or under a cake dome until serving to prevent the surface from drying out or the fridge from absorbing the smoked salmon aroma.
Consume within 24–36 hours.