Spinach & Salmon Roulade

Ingredients

• 250 g packet frozen spinach
• 50 g butter
• ¼ cup flour
• 1 cup EASIYO Natural Yogurt
• 4 eggs
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• EASIYO Natual Yogurt to serve
• Filling ..........
• 210 g can pink salmon
• ½ cup Easi Yo Natural Yogurt

Method

Drain salmon. Remove skin and bones. Mix with yogurt.
Thaw spinach. Drain well, squeezing out as much water as possible.
Chop spinach finely.
Melt butter in a saucepan. Add flour and cook until frothy.
Remove from heat and stir in yogurt. Return to heat and bring to the boil. Cool.

Separate eggs and mix yolks, spinach, salt and nutmeg into yogurt sauce.
Beat egg whites until stiff. Fold spinach mix into this.

Pour into a baking paper lined 32 x 22 cm sponge roll tin.
Bake at 200 C for 15 minutes. Turn onto a clean tea-towel.
Remove baking paper and roll up from the long side using the tea-towel to help. Cool.
Unroll and fill with yogurt mixture. Re-roll.

Variations/Comments

Serve sliced with extra yogurt if wished.

Serves

6

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