Salmon Roulade With Spinach - cooking recipe

Ingredients

50 g butter
3/4 cup milk
3 eggs, separated
1/2 cup tasty cheese
1/4 cup flour
Filling
1 cup cooked spinach, well drained or squeezed out
250 g cream cheese
1 (120 g) can salmon, bones removed
150 g smoked salmon, slices to taste
1 tablespoon capers
1 teaspoon dried dill

Preparation

Melt the butter and add the flour.
cook for 1 minute and remove from the heat.
add the milk gradually, stirring continuously.
Return to heat and cook and stir until the sauce thickens.
Add the yolks, still stirring and then the cheese.
Beat the egg whites until stiff and fold into the mixture.
Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
Leave to cool.
Filling.
All the filling ingredients go into the food processor.
Spread onto the sponge and roll up again and refridgerate until required.