Smoked Salmon and Beetroot Roulade

Beetroot Swiss Rolls

• 300 g cooked beetroot quartered
• 6 medium eggs separated
• ½ tsp fine sea salt
• ⅛ tsp ground black pepper
• semolina for sprinkling

Filling

• 200 g cream cheese
• 50 g crème fraîche
• 1 lemon finely grated zest and 15 g juice
• 10 fresh chives finely chopped
• 200 g smoked salmon sliced