Wednesday, September 16, 2009

spinach and salmon roulade

a long, long time ago, there was a wonderful little cheese shop in eastwood. i forget the name...could it have been granny smith's? the granny smith who grew the apples called granny smith used to live in eastwood, did you know that? this little cheese shop also served very nice light meals. one memorable item on the menu was a spinach and salmon roulade. we'd go along and be faced with the difficult decision of what to choose for lunch. they also made a sublime pumpkin soup....then there were the sweet things.....but i digress. this spinach and salmon roulade was something i thought i would like to add to my repertoire. it looked nice, had to have some sort of keeping property and was pretty tasty.

i don't know about everyone else, but i used to like having collections of things, and cookbooks became something i liked collecting. so when the australian women's weekly started its home library of cookbooks, i collected those. and wasn't that a good thing? because if i hadn't, i wouldn't have found this recipe; it's from the barbeque cookbook.

60 grams butter
1/3 cup plain flour
1 cup milk
4 eggs, separated

2 x 220 gram cans red salmon, drained
4 shallots
1/2 cup mayonnaise
1 tablespoon chopped chives

place frozen spinach in pan, cook over moderate heat until all liquid has evaporated. melt butter in separate pan, add flour, stir 1 minute. add milk gradually, stir until mixture boils and thickens.
quickly stir in egg yolks and spinach, transfer mixture to a large bowl. beat egg whites until soft peaks form, fold lightly into spinach mixture. pour mixture into a swiss roll tin lined with baking paper. bake in a hot oven for 12-15 minutes or until puffed and golden brown. remove from oven, turn onto wire rack covered with tea towel. carefully remove lining paper, spread evenly with filling. holding tea towel with both hands, gently roll roulade.

combine salmon, shallots, mayonnaise and chives, mix well.

i use fresh salmon, which i poach lightly, instead of canned and fresh spinach instead of frozen. that's just me. if you do, you'll have to check for seasoning. the other thing i do differently is to season it with freshly ground pepper.
i use the thermomix to cook the spinach and chop it, then continue on to make the white sauce in the thermomix; i just throw the butter, flour and milk into the bowl and let it do its thing while i prepare the filling.

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