Spinach and smoked trout roulade | Reader's Digest Australia

Ingredients

• ¼ cup (35 g) cornmeal or polenta
• 200 g frozen English spinach, thawed
• 1 tablespoon (20 g) butter
• 2 tablespoons plain flour
• 300 ml low–fat milk
• 4 eggs, separated
• pinch of freshly grated nutmeg
• salt and pepper
• Smoked trout filling
• ½ cup (125 g) reduced–fat cream cheese
• ⅓ cup (90 g) fromage frais or sour cream
• 2 tablespoons chopped fresh dill
• 150 g skinless smoked trout fillet
• 2 teaspoons lemon juice
• Tomato salad
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sherry vinegar
• pinch of caster sugar
• 1 small onion, chopped
• 175 g cherry tomatoes, halved