To prepare our Spinach & Salmon Roulade Recipe preheat the oven to 200°C / Fan Oven 180°C / Gas Mark 6. Grease and line a 20 x 30cm (8 x 12 inch) Swiss roll tin with non-stick baking paper. Grease with a little vegetable oil.

Cook the spinach in a small amount of water for about 5 minutes, until wilted. Drain thoroughly, squeezing out the excess moisture, and then chop finely. Cool. Tip into a large bowl and mix in the egg yolks. Stir in the grated cheese and season with salt and pepper.In a large, grease-free bowl, whisk the egg whites until they hold their shape. Fold into the spinach mixture, using a large metal spoon. Pour into prepared tin and spread into the corners. Bake for 10 to 12 minutes until set and light golden brown.

Turn out the roulade onto a large sheet of greaseproof paper. Peel away the lining and leave to cool.Beat the low-fat soft cheese until smooth and creamy, then mix in the crème fraiche, flaked John West Salmon, tomatoes and herbs.

Season. Spread over the roulade, and roll up from the short end. Chill until ready to serve.For more information on all our Salmon Recipes please click here.Courtesy of the Alaska Seafood Marketing Institute