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Leek and Smoked Salmon Roulade

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Serves: 10 as an entrée or 6-8 as a light lunch.

Ingredients:

  • 175g Western Star Butter
  • 1 large or 2 small leeks – white part only, roughly chopped
  • 2/3 cup plain flour
  • 1 3/4 cups regular milk
  • 7, 60g eggs, separated
  • 1/2 cup shredded Parmesan cheese
  • 300g Smoked Salmon (more if you feel generous)
  • 150g light cream cheese, softened
  • A handful of your favourite delicate herb e.g. chives or dill
  • Baby capers

You will also need:

clean tea towel, baking paper, a large flat baking tray and a board of similar size.

Method:

Preheat oven to 200°C

Melt 50g of the butter in a pan and cook the leek gently for 5 minutes. Cool.

Melt remaining 125g butter. Add flour stirring over heat for a minute, then stir in milk. Stir constantly until sauce thickens and boils. Stir in the egg yolks. Add leeks.

In a separate bowl beat egg whites until peaked. Very gently fold egg whites into the sauce mixture.

Pour mixture into a large, well greased, paper lined 40 x 30cm baking tray. Bake in preheated oven for about 15 minutes.

When lightly brown and puffy, remove from the oven and sprinkle liberally with Parmesan cheese. Place a sheet of baking paper over the tray and place a tea towel on top of this. Put a board over the top and invert. Remove tray and lining paper.

Spread with cream cheese, plenty of salmon, herbs and capers.

Using the tea towel and paper, roll roulade from the wide side. Serve warm or at room temperature with steamed, butter tossed asparagus.