SALMON ROULADE

Preparation Method :

• Transfer the salmon and juices from the can to a mixing bowl. Remove the black skin and any bones. Mash the salmon to a puree with a fork.
• Beat in the egg yolks, tomato puree, salt and pepper. Whisk the egg whites until stiff and fold them into the mixture.
• Line a Swiss roll tin or shallow baking sheet, about 9 inches, with greaseproof paper to come above the sides of the tin, and brush with oil.
• Pour the roulade mixture into the prepared tin and level the surface. Bake near the top of a preheated moderately hot oven for 10 to 15 minutes until the roulade is well risen, firm and golden.
• To prepare the filling, pour the milk into a small saucepan and add the onion, parsley, bay leaf and lemon rind.
• Bring to the boil, remove from the heat and leave to infuse tor at least 10 minutes, then strain into a jug. Melt the margarine in a saucepan, stir in the flour and then the flavored milk over a low heat.
• Bring to the boil, stirring until the sauce thickens, and simmer for 2 minutes. Stir in the chopped eggs, dill, lemon juice and salt and pepper to taste.
• Just before removing the roulade from the oven, sprinkle a large sheet of greaseproof paper with the Parmesan cheese. Turn the roulade on to the paper, remove the tin and peel off the lining paper.
• Reheat the filling and spread the mixture over the roulade, leaving a 1 inch margin all the way round. Roll up the roulade like a Swiss roll by gently lifting the paper so that it falls over into a roll. Lift it on to a serving dish.
• Serve immediately. Garnish with cucumber and lemon slices and sprigs of parsley or dill, and serve cut into slices.