Spinach and salmon roulade
Serves 4–6
45 ml butter or margarine
60 ml (35 g) cake wheat flour
60 ml milk
4 extra-large eggs, separated
salt and freshly ground black pepper to taste
125 g fresh spinach, finely chopped
Filling
about 200 g cream cheese
212 g can salmon, drained
1. Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and cool slightly. Beat egg yolks and seasoning together. Add to white sauce and mix well.
2. Place spinach in a bowl with a little water and cook in microwave until wilted. Drain well and add to white sauce.
3. Beat egg whites until stiff peak stage. Gently fold into spinach mixture, using a metal spoon. Spoon into a lined and greased 23 x 32 cm Swiss roll pan. Spread mixture evenly.
4. Bake in a preheated oven at 180 °C for 10–15 minutes until roulade is set and firm to the touch. Turn out onto greaseproof paper that has been sprayed with cooking spray. Roll up (from the short side) with paper and leave for about 5 minutes to cool slightly. Unroll roulade and remove paper.
5. Filling: Whisk cream cheese lightly to a spreadable consistency. Spread evenly over roulade. Remove skin and bones from salmon. Flake fish into smaller pieces and spread over cheese. Roll up again, cut into slices and serve with rocket or a herb salad.
Variations
– Omit salmon from filling.
– Substitute canned salmon with about 300 g fresh. Poach in water, remove skin and bones and flake.