Spinach And Salmon Roulade

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 60 g butter
• 1/4 cup plain flour
• 1 cup milk
• 4 eggs, separated
• 1 (250 g) packet frozen spinach
• 2 (220 g) cans pink salmon, drained
• 4 shallots, chopped
• 1/2 cup good quality egg mayonnaise
• 1 tablespoon chopped chives

Recipe

• 1 the roulade:.
• 2 place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• 3 grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• 4 heat oven to 375 deg f/190 deg celsius.
• 5 separate egg yolks and whites.
• 6 melt butter in a saucepan, add flour, and stir 1 minute. if lumpy, pull off heat and whisk until smooth.
• 7 back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• 8 quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• 9 beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• 10 pour mixture into the prepared swiss roll tin.
• 11 bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• 12 (while it bakes, prepare the filling; instructions follow).
• 13 remove from oven, and turn out on a clean, dry tea towel.
• 14 carefully remove the wax paper, and then spread evenly with filling mixture.
• 15 holding teatowel with both hands, gently roll up roulade.
• 16 trim edges slightly for a neater appearance.
• 17 the filling:.
• 18 drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. mix well.
• 19 to serve:
• 20 place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• 21 cut into thick slices and serve, or place each slice on an individual side plate and serve.