Seafood - Jill Oates's Shrimp Roulade

Roulade
60 gr butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
250 gr. frozen spinach

Filling:
2 220 gr cans red salmon
4 shallots
1/2 cup mayonnaise
1 T chopped chived

Cook spinach slowly in a saucepan to evaporate all the liquid.
Melt butter in another pan, add flour and stir 1 minute. Add milk gradually and stir until mixt boils and thickens. Quickly stir in egg yolks and spinach and transfer to a large bowl.

Beat egg whites till stiff and fold gently into spinach mixt. Pour mixture onto greased and grease-proof paper-lined swiss roll tin measuring 25 cm x 30 cm. Bake in hot oven 12-15 mins until golden brown. REmove from oven and turn onto tea towel-covered wire rack. Carefully remove paper and spread evenly with filling. Holding tea towel with both hands, gently roll roulade.

Filling: Combine all.