• Serves 6
  • 175g (6oz) washed spinach
  • 3 eggs
  • Salt, freshly ground black pepper
  • Little grated nutmeg
  • For the filling:
  • 350g (12oz) prawns
  • 150g (5oz) smoked salmon
  • 2 sticks of celery
  • 1 tablespoon finely chopped red pepper
  • 2 tablespoon chopped parsley
  • 175g (6oz) mayonnaise

 

Cook the spinach in a very little water and with no fat or oil in the pan, until the spinach has wilted and is tender.

Cool, drain and squeeze the water out of it.

Preheat the oven to 220C (425F, Gas mark 8). Separate the eggs.

Place the cooked spinach, egg yolks and seasoning into the food processor until the mixture has blended well together.

Whisk the egg whites to soft peaks and then fold into the spinach mixture.

Line a shallow baking tray approximately 9in x 12in with oiled baking parchment.

Spread the mixture onto the tray and bake for 8-10 minutes.

Remove from the oven and place a clean cloth over the roulade base.

Combine the prawns, vegetables and parsley with just enough mayonnaise to bind them together.

Turn the roulade base out onto a piece of clean parchment paper and carefully peel away the paper it was baked on.

Spread a thin layer of mayonnaise onto the base and then arrange a layer of smoked salmon on top of it.

Spoon the filling onto the salmon and spread it out to reach the sides but leaving a gap top and bottom.

Roll up the roulade like a Swiss roll using the paper to facilitate the process. Serve in thick slices.