Watercress and Salmon Roulade With Orange Salad

Recipe Ingredients

213		Canned pink Alaska salmon
3		Watercress - washed and trimmed
3		Oranges
1		Carrot - peeled
		Shredded or thinly sliced
2 tablespoons	30ml	Sunflower or sesame oil
2 teaspoons	10ml	Sesame seeds
		Seasoning to taste
15		Polyunsaturated margarine
15		Plain flour
50		Peeled prawns - chopped
50		Button mushrooms - chopped
4		Eggs - separated

Recipe Instructions

Pre-heat oven to 200 C, 400F, Gas mark 6.

Drain the can of salmon, reserving the juice. Flake the fish into a bowl. Line a 35 cm / 14-inch by 20 cm / 8-inch Swiss roll tin with silicone paper and brush it lightly with oil. Put one bunch of watercress into a bowl. Cut two of the oranges into segments and squeeze the juice of the third. Mix the orange segments and the carrot into the watercress and set aside. Mix together the orange juice, oil and sesame seeds. Season lightly.

Melt the margarine in a small pan and stir in the flour. Gradually add the salmon stock, stirring to prevent lumps. Stir the prawns and mushrooms into the sauce and cook gently for two minutes before adding the flaked salmon and mixing well. Set aside.

Chop the remaining two bunches of watercress very finely. Beat the egg yolks and chopped watercress together then season. Whisk the egg whites until they form soft peaks then fold into the watercress mixture. Spread into the lined tin and bake for l0 minutes.

When cooked, loosen the sides of the watercress roulade and quickly turn out onto a flat surface. Peel away the silicone paper and spread the salmon sauce evenly over the roulade. Quickly roll up, Swiss roll fashion and trim the edges.

Mix the orange juice dressing into the watercress salad and serve with slices of the roulade.

Source:
The Oregonian's "Food Day"

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