Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
213 g Canned pink Alaska salmon
3 bn Watercress
- washed and trimmed
3 Oranges
1 Carrot -- peeled
- shredded or thinly sliced
2 tb Sunflower or sesame oil
2 ts Sesame seeds
Seasoning to taste
15 g Polyunsaturated margarine
15 g Plain flour
50 g Peeled prawns -- chopped
50 g Button mushrooms -- chopped
4 Eggs -- separated
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
