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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