Smoked Salmon and Beetroot Roulade

Beetroot Swiss Rolls

Preheat oven to 180°C and line a Swiss roll tin with baking paper.

Place beetroot in food processor and chop into small pieces. Scrape down sides of mixing bowl with spatula.  

Add 3 egg yolks, salt and pepper then mix into the Beetroot. Transfer to a bowl and set aside. 

Place 3 egg whites in mixing bowl and whisk until stiff peaks form, watching carefully to avoid over-whisking

Fold egg whites into beetroot mixture then pour into prepared tin and level surface.

Bake for 10-12 minutes (180°C) until golden and springy to touch. Meanwhile, place a large sheet of baking paper on a work surface and sprinkle with a little semolina. 

Invert the Swiss roll tin onto a sheet of semolina-dusted paper and remove tin. Carefully peel off baking paper lining then, using dusted paper, roll up Swiss roll. Set aside to cool completely.

Filling

Once rolls have cooled, place cream cheese, crème fraîche, lemon zest, lemon juice and chives in processor.  Spread over cooled Swiss roll. 

Lay smoked salmon over filling in a single layer.

Starting from a short end, roll up roulade then place, seam side down, on a serving plate.        

 Chill or serve immediately, cut in slices.