If fish is cold smoked, foil bake at 180°C356F for 20-25 minutes.

Flake fish, removing skin & bones.

Melt butter in a saucepan, blend in flour & cook 1-2 minutes until bubbling.

Gradually stir in milk & heat until boiling, add beaten egg yolks & fish.

Beat egg whites until stiff.  Fold into hot fish mixture.

Pour into a lined & greased Swiss roll tin (25cm x 30cm).

Bake at 200°C392F for 12-15 minutes or until puffed & golden brown.

While this is cooking, make filling by combining all ingredients.

When fish mixture is cooked turn it onto a damp teatowel.

Carefully remove lining paper & spread with filling.  Gently roll up roulade from the long side.

Serve hot or cold with a salad.