Roulades are a favourite of mine and although here I give my favourite recipe, they can be filled in with any kind of healthy filling eg a mushroom and onion mix or a rikotta and tomato filling.  The technique is the same as for swiss roll but this time the mixture to be rolled is a base of spinach, eggs, flour and milk.  The recipe can be made the day before or several hours before.

SPINACH AND SALMON ROULADE

60g butter

1/3 cup plain flour

1 cup milk

4 eggs, seperated

1 kilo fresh spinach, boiled beforehand

For filling

400g salmon grilled and bones and skin removed

(if this is not possible use 2 tins of salmon)

4 shallots, chopped

1/2 cup rikotta, mashed

1 tablespoon parlsey

Method

Line a 24cm x 34cm dish with greaseproof or baking paper.

Drain the spinach well from any liquid it may have.

Light the oven to 200 degrees C.

Melt the butter in a frying pan and add the flour and stir for 1 minute.

Gradually add the milk an stir well.  Allow the mixture to boil and thicken.

Seperate the eggs and add the egg yolks to the flour mixture quickly.

Add the spinach to this mixture.

Beat the egg whites to form soft peaks ad then fold in lightly with a metal spoon to the spinach mixture.

Pour and spread the spinach mixture lightly in the dish and bake in the oven for around 12 minutes until the mixture puffs up and is golden brown.

Remove from the oven and turn onto a tea towel covered with a piece of greaseproof paper or a wire rack and greaseproof paper.

If sides are crusty it is best to cut these off but if they are not, leave them.

Carefully remove the baking paper on which the roulade was baked and allow to cool.

Roll the spinach roulade carefully with the greaseproof paper too as if you had a swiss roll.  Be careful to support it from all over so that it won't break.  Put aside.

Make the filling by combining all the ingredients and mxing together in a sort of paste.

When ready unroll the roulade and spread the filling evenly all over.

Roll once more to get into a rolled shaped once again.

Alternatvie fillings:  300g rikotta, 4 shallots, 1 tomato chopped finely, 1 tablespoon chopped parsley

Or: 300g mushrooms, 4 shallots, 1 tablespoon chopped parsely, 1 tablespoon grated cheese.

There are obviously other fillings one can use - let your imagination run loose.......

Karen

See also photos of roulade preparation sequence in the Gallery section - Meats and Fish Dishes