*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  213       g            Canned pink Alaska 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
   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
   From: On the Wild Side - Alaska Canned Salmon Recipes
   Reprinted with permission from Alaska Seafood
   Marketing Institute Meal-Master compatible recipe
   format courtesy of Karen Mintzias
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