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