Smoked Salmon Roulade

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2 ounces butter

1/3 cup plain flour

1 cup milk

4 eggs, separated

8.5 ounce packet of frozen spinach

FILLING

14 ounces Smoked Salmon

4 small shallots chopped

½ cup cream cheese

1 tablespoon chopped chives

1 tablespoon chopped fresh dill

2 teaspoons of lemon juice

DEFROST the packet of frozen spinach then squeeze all the excess water from the spinach, set aside.  Separate the eggs, yolks in one bowl, and whites in another bowl.  Beat the egg whites until soft peaks form, set aside.  Melt the butter in a frying pan and add flour, stir for one minute then add the milk gradually, stir until the mixture boils and thickens.  Quickly stir in egg yolks and spinach.  Transfer this mixture to a larger bowl and fold egg whites gently into the spinach mixture. Pour mixture into a greaseproof paper lined swiss roll tin (10” x 12”).  Bake in a hot oven for 12 to 15 minutes or until golden brown.   Remove from oven, turn onto wire rack covered with a tea towel.  Carefully remove the lining paper and spread evenly with the Filling.

FILLING

MIX all the filling ingredients together, then spread evenly over the flat roulade, place the smoked salmon on top of the filling.   Hold the tea towel with both hands and gently roll to make the shape of the roulade.