SPINACH AND SALMON ROULADE

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Spinach and Salmon Roulade image

This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!

Provided by Janine Smith

Categories     Lunch/Snacks

Time 32m

Yield 1 Roulade, 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

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