Smoked Salmon and Rocket Roulade

Smoked Salmon and Rocket Roulade

serves 6

I remember in the late 80s my Mum would make a spinach and salmon roulade for special occasions, she would use tinned salmon and cream cheese in the filling, it was delicious. This is great as a starter or a light lunch. As I write this my boys are devouring large slices of it, to be honest it wasn't made for them.

Ingredients

60g butter
50g plain flour
4 large eggs
250 mls milk
2 tb chopped chives
1/2 teas salt
1/2 teas pepper
200g smoked salmon
Handful rocket leaves
150g cream fraiche

Method

Line a swiss roll tray with baking paper, making sure the paper comes over the edge.
Melt the butter, and stir in the flour, then add the milk whisking to avoid lumps.
Stir until it thickens add the chives salt and pepper.
Separate the eggs, place the whites in a bowl and beat until you have stiff peaks.
Add the egg yolks to the the butter mixture one at a time.
Gently fold the whites into butter mixture and pour into the prepared tray.
Bake at 180c for 10-15 minutes or until the top is firm.
Turn the roulade out onto a clean tea towel and carefully remove the paper.
Once cool spread the cream fraiche over the roulade and top with slices of smoked salmon and a generous handful of rocket.
Using the tea towel as a guide roll up the roulade.
Place on a platter seam side down.