Canned Salmon Recipes - Salmon Roulade

This is one of those easy canned salmon recipes that's not only delicious hot or cold but also looks really impressive! Whether you’re cooking for a summer party or an informal lunch with friends, canned recipes, salmon in particular, make a great storecupboard dish.

Ingredients

• 7oz/200g canned salmon
• 4 eggs, separated
• 1 tabsp tomato puree
• 2 tabsp freshly grated Parmesan cheese
• Salt & freshly ground black pepper

Filling

• ½pint/300ml milk
• 1 small onion, quartered and peeled
• 2 parsley stalks
• 1 bay leaf
• 1 strip lemon rind
• 1oz/25g butter
• 1oz/25g plain flour
• 4 hard boiled eggs, chopped
• 2 tabsp fresh flat leaf parsley or dill, chopped
• 2 teasp lemon juice
• Salt & pepper

To Garnish

Slices of cucumber and lemon
Rolls of smoked salmon
Sprigs of parsley or watercress

Method

Heat the oven to 200C/gas mark 6
Put the milk in a saucepan with the onion, parsley, bay leaf and lemon rind. Bring to the boil, take off the heat and leave to infuse for at least 10 minutes then strain.

Put the canned salmon and its juices in a large mixing bowl. Remove any skin and bones and mash with a fork.
Beat in the egg yolks, tomato puree, salt and pepper.
In a separate bowl beat the egg whites until stiff and fold into the salmon mixture.
Line a Swiss roll tin or shallow baking sheet measuring 13 x 9 inches or 33 x 23 cm with greaseproof paper brushed with oil or baking parchment.
Pour the roulade mixture into the baking tray, level the top and bake for 10 - 15 minutes or until beginning to brown.
Sprinkle a large sheet of greaseproof paper with the parmesan cheese.
Turn the roulade out onto the cheese covered paper, remove the tin and the lining paper.
Roll the roulade up long ways with the greaseproof paper inside and make the filling.

If you are serving this hot, continue as follows. If you are serving this cold, skip this next section and proceed to the end.

Prepare the Filling

Melt the butter in a saucepan and add the flour to form a roux. Add the flavoured milk and cook stirring until the mixture comes to a boil. Turn the heat down and simmer for 2 - 3 minutes.
Add the parsley or dill, chopped eggs, lemon juice and season to taste.
Unroll the roulade and spread the filling all over the roulade, leaving a border of 1 inch/2.5cm all the way round.
Re-roll it but this time gently lift the paper up so that the roulade falls over into a roll and in so doing leaves the cheese covered paper behind. Lift onto a serving dish and either serve immediately with the garnish or cover and keep warm in the oven for a short time.

Cover and chill until required or until the next day.

Cold Filling

Fold the chopped egg, parsley or dill and lemon juice into a ½ pint/300ml mix made of half mayonnaise and half sour cream or half mayonnaise and half natural yoghurt (I use Greek for preference)

Proceed as for the hot filling.