INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 200 C, 400 F, Gas mark 6.  Drain the can of salmon,
reserving the juice. Flake the fish into a  bowl. Line a 35cm / 14inch
by 20cm / 8inch 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.  Serves 6. Approx. 215 kcals per serving  From:
On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias

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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 124mg
Sodium: 99.6mg
Potassium: 264mg
Carbohydrates: 14.6g
Fiber: 2.8g
Sugar: 9.4g
Protein: 5.6g