Seafood Watercress & Salmon Roulade With Orange Salad Recipe

If you’re new to cooking fish or Seafood, you’re in the right place. The great thing about recipes like Watercress & Salmon Roulade With Orange Salad and ingredients like Salad, is that they’re often prepared in the simplest of ways. Watercress & Salmon Roulade With Orange Salad is a great recipe and soon you’ll be eating it more often than you thought.

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Watercress & Salmon Roulade With Orange Salad Ingredients

Seafood Watercress & Salmon Roulade With Orange Salad

  • 213 g Canned pink 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
  • Method

  • 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
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