Roulade with Smoked Chicken and Celery Salad Sandwiches

Ingredients

3 tbsp (45 mL) butter
1/4 cup (50 mL) all purpose flour
1 1/4 cups (300 mL) milk, hot
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
pinch ground nutmeg
4 egg yolks
6 egg whites

Filling:

2 cups (600 mL) diced smoked chicken or turkey, finely dices (about 3/4 lb / 375 g)
2 ribs celery, diced
2 tbsp (30 mL) chopped green onions
2 tbsp (30 mL) chopped fresh tarragon or 1/2 tsp / 2 mL) dried tarragon
1/2 cup (125 mL) mayonnaise
1 bunch fresh watercress or flat leaf parsley
1 cup (250 mL) cherry tomatoes

Directions

Line a 10 x 15 inch (25 x 40 cm) baking sheet with parchment paper or aluminum foil. Butter paper and dust with flour. In a medium saucepan, melt butter; whisk in flour. Cook gently a few minutes, stirring constantly, but do not brown. Whisk in milk and bring to a boil. Cook gently a few minutes, stirring occasionally. Season well. In a small bowl, beat egg yolks. Add some of the sauce to warm up the eggs. Off the heat, beat eggs and sauce back into sauce in the pan. Cool slightly. In a large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 whites into the sauce to lighten it slightly. Gently fold remaining white into the sauce. Spread on prepared pan as evenly as possible. Bake in a preheated 400 F (200 C) oven for 12 to 15 minutes until puffed, browned and firm but not dry. Cool in pan.

For the filling:

in a large bowl, combine smoked chicken with celery, green onions, tarragon and mayonnaise. Loosen edges of roulade. Cover with a large clean tea towel. Invert and lift off pan carefully. Remove paper. Spread roulade with chicken salad. Using the tea towel to help, gently roll up the roulade lengthwise. Carefully transfer to a long serving platter. Garnish with watercress and cherry tomatoes. Slice on the diagonal.

Makes 4 to 6 servings

Preparation: 10 minutes

Cooking: 20 minutes