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1
THE ROULADE:
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2
Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
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3
Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
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4
Heat oven to 375 deg F/190 deg Celsius.
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5
Separate egg yolks and whites.
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6
Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
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7
Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
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8
Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
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9
Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
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10
Pour mixture into the prepared swiss roll tin.
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11
Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
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12
(While it bakes, prepare the filling; instructions follow).
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13
Remove from oven, and turn out on a clean, dry tea towel.
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14
Carefully remove the wax paper, and then spread evenly with filling mixture.
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15
Holding teatowel with both hands, gently roll up roulade.
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16
Trim edges slightly for a neater appearance.
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17
THE FILLING:
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18
Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
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19
TO SERVE:
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20
Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
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21
Cut into thick slices and serve, or place each slice on an individual side plate and serve.
