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1
To make the roulade base: Grease the 8 x 10 inch baking sheet and line with greaseproof paper.
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2
Preheat the oven to 390u00b0F.
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3
Melt the butter in a small pan, stir in the flour and cook for a few minutes. Add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
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4
Season with salt and pepper.
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5
Transfer to a large bowl and cool slightly.
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6
Separate the eggs.
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7
Beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
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8
Whisk the egg whites until stiff and fold them into the sauce.
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9
Transfer the mixture to the prepared baking sheet spreading it evenly.
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10
Bake for 25 minutes or until just golden brown.
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11
Turn the cooked roulade base onto a second piece of greaseproof paper, peel off the bottom piece. Cover with clean kitchen towel.
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12
Make the filling while the base is baking:
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13
Mix the shrimps with the lemon juice and chilli pepper.
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14
Beat the cream cheese with the umer, snip the chives and add with the orange zest.
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15
Fold in the shrimps and season to taste.
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16
Spread the shrimp mixture over the still warm roulade base.
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17
Using the greaseproof paper as an aid, roll lengthwise.
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18
Transfer to a long serving platter and slice.
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19
Garnish with lemon slices.
