Smoked Haddock Roulade

4 eggs, separated
salt
pinch of cayenne pepper
pinch of grated nutmeg
Filling:
175 g/6 oz fresh smoked haddock
175 g/6 oz cottage cheese, sieved
2 tablespoons freshly snipped chives
grated rind of 1/2 lemon
1 tablespoon freshly grated Parmesan cheese

Place the egg yolks, salt, cayenne and nutmeg in a bowl and mix well. Whisk the egg whites until stiff, then carefully fold them into the yolk mixture. Spread evenly in a lined and greased 30 x 20 cm/12 x 8 inch Swiss roll tin. Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 10 to 15 minutes until well risen and brown.

Meanwhile, make the filling. Poach the haddock in water for 8 to 10 minutes, drain well and remove the skin and bones. Flake the fish and add the cottage cheese, chives and lemon rind. Heat together in a saucepan, stirring for 2 to 3 minutes.

Turn the roulade on to a piece of waxed paper sprinkled with the Parmesan cheese. Carefully peel off the lining paper, spread with the filling and roll up like a Swiss roll. Serve immediately. SERVES 4