A really eye-catching centrepiece for any celebration. Make sure you make extra as I promise everyone will want to cut themselves second helpings no matter how full they claim to be.
Serves 4-6 as a starter
For the roulade
- 55g (2 oz) butter
- 3 level tablespoons plain flour
- 300ml (½ pint) milk
- 1 egg, separated
- 200g (7 oz) smoked salmon, finely chopped
- 2 teaspoons lemon juice
- 3 tablespoons finely chopped fresh parsley
For the filling
- 200ml (7 fl oz) crème fraîche
- 200g (7 fl oz) thinly sliced smoked salmon
- ¼ cucumber, very thinly sliced
- salt and freshly ground black pepper
- Preheat the oven to Farn 180°C / 200°C / 400°F / Gas Mark 6.
- Grase and line a 20 x 30cm (8 x 12i inch) Swiss roll tin with non-stick baking parchment.
- Melt the butter in a saucepan and add the flour, cook for 1 minute then whisk in the milk, bring to the boil, stirring and simmer for 5 minutes until thick. Cool until warm, then beat in egg yolk, smoked salmon, lemon juice and parsley. Taste and season. In a separate bowl, whisk the egg white until holding soft peaks then carefully fold into the salmon mixture using a large metal spoon.
- Turn into the prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 10-12 minutes until set and light golden brown.
- When the roulade is cooked, invert onto a clean tea towel. Carefully peel away the baking parchment and loosely roll up from the short side like a Swiss rol. Cool.
- When cold, carefully unroll the roulade, spread with the crème fraîche and lay the remaining smoked salmon on top and the sliced cucumber over this. Roll up again from the short side, using the tea towel to help you, then carefully transfer to a serving plate, seam-side down. Cover and chill until ready to serve. Serve cut into thick slices with extra crème fraîche and salad leaves.