Recipe by Janine Smith
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!
Top Review by Zurie
This recipe should have 5 stars. It is entirely reliable, looks pretty, and reminds me of the kind of starter one gets in a French bistro. The only problem was that the filling definitely needed something more (or was it just the type of canned salmon available to me in S A?) I did add some real-tomato ketchup to the mayonnaise, but realised when eating it that a good shot of Tabasco would have have improved it greatly. It was juuust a little too bland. At the same time: I recommend this recipe as fail-proof. The roulade is delicate, but it won't fall apart. We could not eat it right away, so I cooled it, covered it with foil and gently reheated it, and I think it even improved the taste. (I tasted it when I cut away the rough end bits just after the dish was finished). A wholly recommended recipe. Just add something more to the filling. (Fish sauce or hot pepper or black pepper -- but be gentle. This is a delicate dish). I will definitely make this again. Wish I could give it 4 1/2 stars.
- 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
Directions See How It's Made
- 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.