Smoked Salmon Roulade

Preheat oven to 400°.

Line a 10 x 15-inch jellyroll pan with heavy-duty foil, shiny side up, allowing a 1-inch overlap all around.

Fold overlap around edges firmly.

Brush 1 teaspoon melted butter over foil lined bottom.

Melt remaining 1/4 cup butter in a saucepan and add flour, stirring with a wire whisk.

Add milk, stirring rapidly with whisk, and cook until thickened and smooth. Simmer, stirring, about 1 minute.

Beat egg yolks well in a small mixing bowl and add a little of the hot sauce, beating constantly, off heat.

Add this mixture to the sauce, stirring constantly.

Add salt to the egg whites; beat until stiff and fold into sauce.

Pour batter into pan and smooth the top.

Bake or 15 to 18 minutes or until cake is golden brown and rebounds to the touch.

(If the cake splits on top, don't worry; it will seal itself once it cools.) After cooling, turn the cake onto a clean dish towel.

Carefully remove and discard foil.