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Smoked Haddock Roulade Recipe

Pancakes & Batters

Preparation time:
20 minutes

Cooking time:
12 minutes

Oven temperature: 200'C/400'F/Gas Mark 6
2-4 Servings


75g (3oz) of Glutafin Multipurpose White mix / Wheat free white mix
4 large eggs separated
3 tablespoons of water
125g (5oz) of Cheddar Cheese grated
4 tbsp of grated parmesan cheese
Salt and Pepper

25g (1oz) of Glutafin Select Multipurpose White mix/ Wheat free white mix
25g (1oz ) of butter
200 ml (17 floz) of milk
250 g (8oz) smoked haddock fillets cooked skinned and flaked
1 hard boiled egg
1 tbsp of chopped parsley


1. Sift Glutafin Multipurpose White mix and beat in the egg yolks and water until smooth

2. Stir in cheddar cheese, and 1/2 the parmesan cheese, salt and pepper to taste

3. Whisk the egg whites until stiff and fold into the mixture

4. Spread evenly into a lined and greased 30 x 20cm (12 x 8 inch) swiss roll tin

5. Bake in a moderate oven 200'C /400'F/Gas mark 6 for 12-15 minutes

6. Meanwhile melt the butter in the milk, add white mix and cook for 1 minute

7. Season with salt and pepper, fold in haddock, chopped egg and parsley

8. Sprinkle the remaining parmesan cheese over large piece of greaseproof paper

9. Turn out roulade onto greaseproof paper, spread filling over the surface, spread carefully and roll up

10. Serve immediately

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