Courgette Herb and Smoked Salmon Roulade

Step by step

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 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. 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. 7

   Cover and store in the fridge until required.

8. 8

   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 roll. Cool.

9. 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. 10

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