Salmon Or Goats Cheese And Vegetable Roulade Inna Ramekin (can be lactose and gluten free)

Originally from: a recipe card issued in 1997 by Waitrose called "Potato & Leek Roulade With Marmalade Sauce".

Serves: 6 (one ramekin per person).

Note: easier if you have a food mixer.
Note: the potato makes this fairly substantial, hence there is a light option below.

Ingredients

• 75 gm butter, or butter-free margarine for a lactose-free version
  
• 1 small leek, finely chopped
• 1 large carrot, peeled and coarsely grated
• 3 medium sized Maris Piper potatoes (~350 to 400 gm), peeled and coarsely grated
• 40 gm plain flour, or 20 gm cornflour for a gluten-free version
  
• 300 ml milk (lactose free if you want a lactose free version)
• 4 eggs, yolks and whites separated
• either:
  
• 150 gm smoked salmon, chopped up
  
• 6 tbsp mayonnaise
  
• the juice of half a lemon, and optionally the rest of the lemon for decoration
• or:
• 100 gm blue goats cheese (e.g. Harbourne Blue)
• 50 gm soft goats cheese
• 50 gm coconut milk
• chopped chives
  
• salt and freshly ground black pepper
  

Method

1. Melt half of the butter in a frying pan and cook the leek and carrot for 3 to 4 minutes.
2. Add the potato and cook for a further 2 to 3 minutes then leave to cool.
3. Melt the other half of the butter in a sauce pan.
4. Add the flour and cook for 1 minute.
5. Gradually add the milk to make a smooth sauce and then cook for 2 minutes or until it thickens.
6. Leave to cool for 15 minutes (so that the egg yolks don't scramble) and then mix in the egg yolks.
7. Preheat the oven to 220 C.
   
8. Combine the white sauce with the cooked vegetables.
   
9. Whisk the egg whites (e.g. in a food mixer for 3 minutes) until stiff.
   
10. Gently fold the egg whites into the vegetable/sauce mixture.
11. Grease and line a Swiss roll tin and pour the mixture into it.
12. Cook for 15 minutes or until a knife pushed into the mixture comes out with no mixture stuck to it; you need this to be properly cooked in order that you can handle it.
13. Slide out of the Swiss roll tin, still on the paper, onto a cooling rack and leave to cool for 10 minutes.
14. If you have a lemon zester that has a spiral cutting tool on it and you want to decorate each ramekin nicely, use it now on your lemon to get the longest set of zest spirals you can.
    
15. While it is cooling, mix together either:
1. the salmon, mayonnaise, the lemon juice and a few very good twists of black pepper, or,
2. the soft goats cheese, the blue goats cheese and the coconut milk.
   
16. Sandwich the cooked roulade between two chopping boards and flip it over so that you can carefully peel off the baking paper.
17. For each ramekin, proceed as follows:
1. Cut a square of the roulade of the same dimension as your ramekin: e.g. this might result in a grid of 3 x 6.
2. Squish one square into the ramekin.
3. For the light option, just fill the remainder of the ramekin with a good two tablespoons of the salmon or goats cheese mixture and stop there.
   
4. Otherwise, add one good tablespoon of the salmon or goats cheese mixture to form a thin layer completely covering the roulade.
5. Squish a second square of roulade on top of that.
6. Finish with another good tablespoon of the salmon or goats cheese mixture to complete the job.
18. Consider decorating each ramekin either with two thing crescents of lemon or, if you got some spiral in step 14 above, use that, or sprinkle with chopped chives.