Serves: 2
Ready in: 40 minutes, plus cooling
Price per serving: £2.10

Calories (per serving): 325
Carbs: none
Fat: 26g 
Saturated Fat: 14g

INGREDIENTS:
85g watercress
2 medium eggs, separated
1 tbsp full fat milk
100g Full Fat Soft Cream Cheese
75g Smoked Salmon
Lemon Slices, to serve

1. Grease and line a 20cm square tin. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Finely chop the watercress and mix with the egg yolks in a large bowl. Alternatively, put the watercress and yolks in a food processor and blast until the watercress is finely chopped. Turn into a large bowl and season well.
2. Whisk the egg whites until stiff and fold into the watercress mixture. Turn into the tin, making sure the mixture goes right into the corners. Cook for 15-20 minutes or until it springs back when lightly pressed.
3. Cover with a double thickness cloth and leave to cool.
4. Put a clean piece of baking paper on a work surface and turn the roulade out onto it. Carefully peel off the lining paper.
5. Stir the milk into the soft cheese and spread on the roulade. Cover with smoked salmon and roll up as tightly as possible.
6. Wrap in cling film and chill for at least 30 minutes. Cut into 2cm (approximately inch thick) slices and serve.