SALMON AND PRAWN ROULADE

Yields6 Servings
 6 large eggs, separated
 20 g butter melted
 3 spring onions chopped
 3 tbsp mixed fresh dill, parsley and chives, chopped
 25 g grated parmesan
 150 g cream cheese
 180 canned red salmon, drained
 150 g peeled prawns
1

- Preheat the oven to 190c/Gas5; line a 30cm x 20cm toasting tin with baking parchment

2

- Beat the egg yolks and butter together well; in a separate bowl whisk the egg whites to soft peaks

3

- Stir the spring onions and herbs into the egg yolk mixture and fold in the egg whites thoroughly

4

- Spoon into the roasting tin and sprinkle over the parmesan; bake in the oven for 10-12 minutes until it feels firm on top; leave to cool in the tin and turn out onto a board

5

- Mix the soft cheese, salmon and prawns well with seasoning; spread onto the roulade then roll carefully from the long side; cut into slices and serve with salad

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