SPINACH & SALMON ROULADE

INGREDIENTS

• 1/4 c. butter
• 1/3 c. flour
• 1 c. milk
• 4 eggs, separated
• 1-250 g. pkg. frozen spinach

Filling

• 2-220 g. cans red salmon, drained
• 4 shallots, chopped
• 1/2 c. mayonnaise
• 1 tbsp. chives

DIRECTIONS

1. Place frozen spinach in pan; cook over moderate heat until all liquid has evaporated.
2. Melt butter in separate pan; add flour and stir 1 minute.
3. Add milk gradually, stirring until mixture boils and thickens.
4. Quickly stir in egg yolks and spinach. Transfer mixture to large bowl.
5. Beat egg whites until soft peaks form; fold lightly into spinach mixture.
6. Pour mixture into greased and wax paper lined jelly roll pan (25x30 cm).
7. Bake in hot oven for 12 to 15 minutes, or until puffed and golden brown.
8. Remove from oven and turn onto a wire rack covered with a tea towel.
9. Carefully remove wax paper, then spread evenly with filling.
10. Holding tea towel with both hands, gently roll (jelly roll style).
11. Cover with foil and reheat.

YIELD: Eight slices.

Filling: Combine ingredients and mix well.