| 1 | Pre-heat oven to 200 c, 400°F, gas mark Drain the can of salmon, reserving the juice. |
| 2 | Flake the fish into a bowl. |
| 3 | Line a 35cm / 14inch by 20cm / 8inch swiss roll tin with silicone paper and brush it lightly with oil. |
| 4 | Put one bunch of watercress into a bowl. |
| 5 | Cut two of the oranges into segments and squeeze the juice of the third. |
| 6 | Mix the orange segments and the carrot into the watercress and set aside. |
| 7 | Mix together the orange juice, oil and sesame seeds. |
| 8 | Season lightly. |
| 9 | Melt the margarine in a small pan and stir in the flour. |
| 10 | Gradually add the salmon stock, stirring to prevent lumps. |
| 11 | Stir the prawns and mushrooms into the sauce and cook gently for two minutes before adding the flaked salmon and mixing well. |
| 12 | Set aside. |
| 13 | Chop the remaining two bunches of watercress very finely. |
| 14 | Beat the egg yolks and chopped watercress together then season. |
| 15 | Whisk the egg whites until they form soft peaks then fold into the watercress mixture. |
| 16 | Spread into the lined tin and bake for l0 minutes. |
| 17 | When cooked, loosen the sides of the watercress roulade and quickly turn out onto a flat surface. |
| 18 | Peel away the silicone paper and spread the salmon sauce evenly over the roulade. |
| 19 | Quickly roll up, swiss roll fashion and trim the edges. |
| 20 | Mix the orange juice dressing into the watercress salad and serve with slices of the roulade. |
| 21 | Serves Approx. 215 kcals per serving |
