Salmon and chive twirl
Ingredients
- 8 medium British Lion eggs, separated
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3tbsp milk
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Salt and freshly ground black pepper
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Pinch ground nutmeg
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Filling:
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8oz/220g canned salmon, drained and boned
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1tbsp tomato puree
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1tbsp freshly chopped chives
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1 rounded tbsp powered gelatine dissolved in 4 tbsp hot water
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20oz/50g melted butter or cream cheese
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1 clove garlic, peeled and crushed
Preparation time: 10 mins, cooking time: 20 mins, serves: 10.
Method
- Grease and line a (9"x13"/23cmx33cm) Swiss roll tin, allowing the greaseproof paper to be 1 inch /2.5cm above the edge of the tin.
- Beat the egg yolks together with 4 egg whites up until stiff and carefully fold into the mixture.
- Pour the mixture into prepared tin and bake at Gas Mark 6/200C/400F for 14-16 minutes or until it is just set and golden brown.
- Remove from the oven and cover with a damp, clean kitchen paper, leave to cool.
- Meanwhile prepare the filling by blending all the ingredients together in a food processor or beat until the desired texture is reached.
- Place in the refrigerator until just starting to thicken then spread evenly onto the cooked egg mixture.
- Roll up and chill well.
- Serve in slices and garnish with seasonal salad or hot crusty bread.