Ingredients:
60 g butter
1/4 cup plain flour
1 cup milk
4 eggs, separated
1 (250 g) packets frozen spinach
2 (220 g) cans pink salmon, drained
4 shallots, chopped
1/2 cup good quality egg mayonnaise
1 tablespoon chopped chives
Directions:
THE ROULADE:.
Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
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.
Heat oven to 375 deg F/190 deg Celsius.
Separate egg yolks and whites.
Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
Pour mixture into the prepared swiss roll tin.
Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
(While it bakes, prepare the filling; instructions follow).
Remove from oven, and turn out on a clean, dry tea towel.
Carefully remove the wax paper, and then spread evenly with filling mixture.
Holding teatowel with both hands, gently roll up roulade.
Trim edges slightly for a neater appearance.
THE FILLING:.
Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
TO SERVE:
Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
Cut into thick slices and serve, or place each slice on an individual side plate and serve.
Servings: Serve
Time preparation: 20 min.
Time total: 32 min.