Preheat the oven to 160°C.
In a medium pot, melt the butter. Remove from the heat and add the flour and whisk with a touch of milk to create a smooth paste, put back onto the heat.
Add the remaining milk and whisk continuously until thickened. Remove from the heat adn whisk in the egg yolks and chopped herbs, seasoning to taste.
Beat the egg whites until soft peak stage and gently fold into the sauce mixture.
Line a 20 X 30 cm baking tray with baking paper and pour the mixture into the tray and spread out evenly.
Bake for 40 minutes.
Sprinkle some chopped chives onto a large piece of baking paper.
Invert the baked roulade horizontally onto the herbed baking paper. Pull the baking paper off.
Allow to cool.
Meanwhile, mix the cream cheese, lemon and herbs until well combined.
Season to taste.
Spread evenly and gently onto the roulade. Place a layer of salmon slices and a layer of cucumber slices on top.
Pull the bottom piece of baking paper and roll the roulade up tightly like a Swiss roll.
Use a sharp knife to cut into slices and serve with a salad of watercress, blanched asparagus and lemon.
Refrigerates well for 24 hours, so one can make this in advance.Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.