Salmon, asparagus and dill roulade

For the roulade, preheat the oven to 180°C. Line a baking tray with baking paper.

Melt the butter and stir in the flour. Cook for a minute and then whisk in the mustard and milk. Allow to thicken while constantly whisking. Season and allow to cool for 10 minutes.

Whisk the egg yolks into the thick white sauce mixture. Whisk the egg whites in a separate bowl until stiff. Fold this mixture into the egg yolk sauce.

Using a palette knife, spread the mixture onto the lined baking tray and bake until risen and golden, about 15 – 20 minutes. Turn it out onto a clean, damp kitchen cloth and gently peel off the baking paper. Gently roll the baked roulade, while still on the cloth, into a cylinder shape and rest for 10 minutes.

Unroll the roulade. Lightly combine the crème fraîche, dill and pesto together and season. Spread the pesto mixture onto the roulade.

Place the asparagus close to the edge at the bottom of the shortest side – it works best to roll up the roulade from the shortest side.

Scatter the salmon all over and gently roll the roulade up to form a cylinder shape.

Place on a serving platter, scatter the tomatoes on top and garnish with the fresh basil. Serve immediately.