Badger & Mackerel’s salmon roulade
Serves 45
Sponge
7 eggs, separated
1 cup finely chopped silverbeet
cup of softened cream cheese
Filling
11⁄2 cup of softened cream cheese
1 cup of finely chopped chives or spring onions
1 handful of finely chopped parsley (optional) salt and pepper
300g500g salmon fillet
1 cup of chopped pickled gherkins
Method
Heat oven to 160degC.
While oven heats, pan fry or roast salmon then leave to cool.
Line a 40cm x 30cm baking tray with greaseproof paper.
Make sponge by whisking yolks, silverbeet and cream cheese together. Then set aside.
Whisk egg whites to soft peaks and fold into yolk mixture, then spread on the baking tray and place in oven for 1012 minutes until golden on top. Cool a little then turn upside down on to greaseproof paper on your bench.
Mix all the ingredients (except the salmon) together and spread evenly on the sponge.
Evenly add flaked salmon on top of cream cheese mixture. Be careful not to mash it up too much.
Using the paper to help, roll the whole thing into a tight log with the fold underneath.
Place in fridge for a few hours to firm.
Cut into whatever size portions you want.
Recipe provided by the Badger & Mackerel in Oamaru. Recipe requested by Diane Lean, of Oamaru.