Courgette Herb and Smoked Salmon Roulade

Directions

1. Preheat oven to 190C/375F/Gas Mark 5.

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

3. Coarsely grate the courgettes. Toss with salt in a colander and leave 30 minutes. Rinse and squeeze dry.

4. Beat in the egg yolks, herbs and Parmesan and season with salt and pepper.

5. In a separate bowl, whisk the egg whites with a pinch of salt until stiff but not dry, then fold them into courgette mixture using a large metal spoon. Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 10 - 12 minutes until set and light golden brown.

6. Pulse 2/3 of the salmon in a food processor with a little lemon juice until you have a corse purée. Add the crème fraîche and pulse a few times until almost smooth. Season to taste with salt, cayenne and lemon juice. Chop the remaining salmon and fold in.

7. Cover and store in the fridge until required.

8. When the roulate 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 roll. Cool.

9. When cold, carefully unroll the roulade and spread with filling. 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.

10. Cut into thick slices and serve with a light salad for garnish.