Watercress and Salmon Roulade
with Red Pepper Sauce

Red Pepper Sauce
2 red bell peppers, seeded and quartered
Grated zest and juice of 1 Orange
Salt and pepper

Roulade
1 cup fresh white bread crumbs
1/4 Cup freshly grated parmesan cheese
2/3 Cup chopped watercress
4 eggs, separated
2/3 cup light cream

Filling
8 ounces salmon, poached, boned, skinned and flasked
3 tablespoons mayonnaise
1 tablespoon freshly grated parmesan cheese

To make the sauce, broil the peppers, skin sides up, until they are black and charred. Put into a plastic bag. Cool. Peel off the skins, roughly chop the flesh and puree in a blender or food processor. Transfer to a bowl and stir in the orange zest and juice. Season to taste.

To make the roulade, line a 13-inch x 9-inch jelly-roll pan with a piece of parchment paper and preheat the oven to 400°F.

Combine the bread crumbs, Parmesan and watercress, then stir in the egg yolks and cream. Season to taste. Beat the egg whites until stiff, then fold into the mixture. Spoon into the prepared pan, level the surface and bake for 12 - 14 minutes or until the center is firm. Remove from the oven and cover with a damp dish towel.

Meanwhile, mix the salmon and mayonnaise together and season to taste. Sprinkle the Parmesan over a sheet of wax paper and invert the roulade onto it. Spread the tilling over the roulade and roll it up from the long side. Wrap the wax paper around it and refrigerate. Remove the paper before serving. Slice the roulade and serve accompanied by the sauce.
SERVES 6-8