Watercress, Rocket and Mackerel Roulade

Directions

1. Preheat oven to 190C.

2. Grease and line a 20 x 30 cm ( 8 x 12 inch) Swiss roll tin with non-stick baking parchment.

3. Finely chop the watercress and rocket in a food processor then tip this into a large bowl, beat in the egg yolks and season with salt and pepper.

4. In a separate bowl, whisk the egg whites with a pinch of salt until stiff but not dry, then fold them into the watercress mixture using a large metal spoon.

5. Pour into the prepared tin and quickly level the mixture, spreading it out into the corners.

6. Bake for 10 - 12 minutes until set and light golden brown.

7. Meanwhile, carefully peel the thin skins from the mackerel fillets and flake the fish into a bowl, cover and set aside.

8. When the roulade is cooked, invert onto a large sheet of greaseproof paper.

9. Carefully peel away the baking parchment and allow to cool.

10. Beat the creme fraiche into the Boursin or soft cheese and spread evenly over the cooled roulade, then scatter the flaked mackerel, chopped cucumber, tomato and parsley over the cheese.

11. Roll up from the short side, using the greaseproof paper to help you, then carefully transfer to a serving plate, seam-side down.

12. Cover and chill until ready to serve.