This was a real hit when I made it for visitors from the Mainland. I served it with a mixed green salad. Recipe is adapted from an Australian Women's Weekly cookbook; the original recipe called for smoked trout, which I can't get here.

Smoked Salmon and Cheese Roulade
Serves 4 to 6

1/4 cup butter
1/3 cup flour
1 cup milk (lowfat okay)
4 eggs, separated
3/4 cup grated or shredded sharp Cheddar cheese
2 teaspoons chopped fresh dill
1 8-ounce tub cream cheese spread with chives and onions
about 6 ounces smoked salmon, chopped
1 teaspoon grated lemon zest
lettuce or watercress leaves (garnish)
cherry tomatoes (garnish)
dill sprigs (garnish)

Lightly grease a jellyroll pan. Line with wax paper; grease paper. Preheat oven to 400F.

Melt butter in a saucepan. Add flour and cook, stirring, until dry and grainy. Remove from heat. Gradually stir in milk, then heat, stirring, over medium-high heat until mixture boils and thickens. Transfer to a bowl. Stir in egg yolks, Cheddar cheese, and dill.

Beat egg whites until soft peaks form, then gently fold into cheese mixture. Spread batter in prepared pan.

Meanwhile, mix cream cheese spread with chopped salmon and lemon zest.

Bake roulade about 12 minutes, or until set and lightly browned. Turn onto a wire rack covered with a linen kitchen towel. Peel off paper. Spread roulade with cream cheese mixture. Roll up while hot, using towel as a guide.

Place roll on a platter. Garnish with lettuce or watercress leaves, cherry tomatoes, and dill sprigs.

I served this hot, but the recipe says it may also be served cold.