Salmon Roulade

1 x 200 g/7 oz can salmon
4 eggs, separated
I tablespoon tomato puree
salt
freshly ground black pepper
2 tablespoons grated Parmesan cheese
Filling:
300 ml/1/2 pint skimmed milk
1 small onion, peeled and quartered
2 parsley stalks, finely chopped
1 bay leaf
strip of lemon rind
25 g/1 oz polyunsaturated margarine
25 g/1 oz plain flour
4 hard-boiled eggs, chopped
2 tablespoons chopped dill
2 teaspoons lemon juice
salt
freshly ground black pepper.
Garnish:
slices of cucumber and lemon
dill or parsley sprigs

Transfer the salmon and juices front the can to a mixing bowl. Remove the black skin and any bones. Mash the salmon to a purée with a fork. Beat in the egg yolks, tomato purée, salt and pepper. Whisk the egg whites until stiff and fold them into the mixture.

Line a Swiss roll tin or shallow baking sheet, about 33 x 23 cm/I3 x 9 inches, with greaseproof paper to conic above the sides of the tin, and brush with oil. Pour the roulade mixture into the prepared tin and level the surface. Bake near the top of a preheated moderately hot oven (20(1 °C/400°F, Gas Mark 6) for 10 to 15 minutes until the roulade is well risen, firm and golden.

To prepare the filling, pour the milk into a small saucepan and add the onion, parsley, bay leaf and lemon rind. Bring to the boil, remove from the heat and leave to infuse for at least 10 minutes, then strain into a jug. Melt the margarine in a saucepan, stir in the flour and then the flavoured milk over a low heat. Bring to the boil, stirring until the sauce thickens, and simmer for 2 minutes. Stir in the chopped eggs, dill, lemon juice and salt and pepper to taste.

Just before removing the roulade from the oven, sprinkle a large sheet of greaseproof paper with the Parmesan cheese. Turn the roulade 00 to the paper, remove the tin and peel off the lining paper. Reheat the tilling and spread the mixture

over the roulade, leaving a 2.5 em/I inch margin all the way round. Roll up the roulade like a Swiss roll by gently lifting the paper so that it falls over into a roll. Lift it on to a serving dish.

Serve immediately or cover and keep warm in the oven For a short time, if necessary. Garnish with cucumber and lemon slices and sprigs of parsley or dill, and serve cut into slices.

SERVES 6 to 8