SALMON AND PRAWN ROULADE
6 large eggs, separated
20 g butter melted
3 spring onions chopped
3 tbsp mixed fresh dill, parsley and chives, chopped
25 g grated parmesan
150 g cream cheese
180 canned red salmon, drained
150 g peeled prawns
1
- Preheat the oven to 190c/Gas5; line a 30cm x 20cm toasting tin with baking parchment
2
- Beat the egg yolks and butter together well; in a separate bowl whisk the egg whites to soft peaks
3
- Stir the spring onions and herbs into the egg yolk mixture and fold in the egg whites thoroughly
4
- Spoon into the roasting tin and sprinkle over the parmesan; bake in the oven for 10-12 minutes until it feels firm on top; leave to cool in the tin and turn out onto a board
5
- Mix the soft cheese, salmon and prawns well with seasoning; spread onto the roulade then roll carefully from the long side; cut into slices and serve with salad
