Watercress and Smoked Salmon Roulade

Name: Watercress and Smoked Salmon Roulade
Yield: Serves 8
Cuisine: New Zealand
Ingredients: 1 pint/570 ml milk; 2 handfuls of watercress; 2 oz/56 g butter; 1 tsp rock salt; A handful of parsley; A frond of fennel (optional); A few black peppercorns; 1 onion, skinned and halved; A stick of celery, washed and halved; Salt and freshly ground black pepper; 2 oz/56 g plain flour; 4 large eggs, separated, + 1 whole egg; Salt and freshly ground black pepper; ¾ pint/420 ml double cream, whipped; 4 large eggs, separated, + 1 whole egg; Plenty of freshly ground black pepper; Grated rind and juice of 1 lemon; 8 oz/225 g smoked salmon, cut into fairly fine shreds

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This pale green roulade looks beautiful with its pink-flecked cream filling. It also tastes very good! We make it here at Kinloch to serve as a first course for our guests, but it makes a perfect smart picnic main course too, accompanied by a mixed leaf salad and/or a tomato salad, and a good bread, such as the Lemon, Thyme and Garlic Bread.

Ingredients

Oceania
New Zealand
Kinloch
Starter
Fish course
Pescatarian
Winter
Summer

Ingredients

Method