Roulade

Watercress Salmon Roulade with Orange Salad Seafood

Watercress Salmon Roulade With Orange Salad Seafood

Ingredients

• 213 g Canned pink salmon
• 3 bn Watercress
• – washed and trimmed
• 3 Oranges
• 1 Carrot — peeled
• – shredded or thinly sliced
• 2 tb Sunflower or sesame oil
• 2 ts Sesame seeds
• seasoning to taste.
• 15 g Polyunsaturated margarine
• 15 g Plain flour
• 50 g Peeled prawns — chopped
• 50 g Button mushrooms — chopped
• 4 Eggs — separated

Method

1. Pre-heat oven to 200 C, 400 F, Gas mark 6
2. Drain the can of salmon, reserving the juice
3. Flake the fish into a bowl
4. Line a 35cm / 14inch by 20cm / 8inch swiss roll tin with silicone paper and brush it lightly with oil
5. Put one bunch of watercress into a bowl
6. Cut two of the oranges into segments and squeeze the juice of the third
7. Mix the orange segments and the carrot into the watercress and set aside
8. Mix together the orange juice, oil and sesame seeds
9. Season lightly
10. Melt the margarine in a small pan and stir in the flour
11. Gradually add the salmon stock, stirring to prevent lumps
12. Stir the prawns and mushrooms into the sauce and cook gently for two minutes before adding the flaked salmon and mixing well
13. Set aside
14. Chop the remaining two bunches of watercress very finely
15. Beat the egg yolks and chopped watercress together then season
16. Whisk the egg whites until they form soft peaks then fold into the watercress mixture
17. Spread into the lined tin and bake for l0 minutes
18. When cooked, loosen the sides of the watercress roulade and quickly turn out onto a flat surface
19. Peel away the silicone paper and spread the salmon sauce evenly over the roulade
20. Quickly roll up, swiss roll fashion and trim the edges
21. Mix the orange juice dressing into the watercress salad and serve with slices of the roulade
22. Serves 6