| For roulade |
| 1. |
Place frozen spinach in a pan. |
| 2. |
Cook over moderate heat until all liquid has evaporated. |
| 3. |
Melt margarine in separate pan, add flour, stir for 1 minute. |
| 4. |
Add milk gradually, stirring for another minute until mixture boils and thickens. |
| 5. |
Quickly stir-in egg yolks and spinach, then, transfer mixture to large bowl. |
| 6. |
Beat egg whites until soft peaks form. |
| 7. |
Fold lightly into spinach mixture. |
| 8. |
Pour mixture into greased and grease-proof paper-lined Swiss roll tin (25 cm by 30 cm). |
| 9. |
Bake in hot oven 12 to 15 minutes until puffed and golden brown. |
| 10. |
Remove from oven, turn onto wire rack covered with tea towel. |
| 11. |
Carefully remove lining, spread evenly with filling. |
| 12. |
Holding tea towel with both hands, gently roll roulade. |
For filling |
| 1. |
Combine salmon, shallots, mayonnaise and chives, mix well. |
For sauce |
| 1. |
Blend everything together in food processor. |
