|Eggs||3 , separated|
|Soft light brown sugar||1 Ounce (25 Gram)|
|Ground almonds||4 Ounce (125 Gram)|
|Peeled prawns||4 Ounce (125 Gram)|
|Mayonnaise||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||1 Tablespoon|
|Chopped capers||1 Tablespoon|
|Chopped gherkins||1 Tablespoon|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
Put the egg yolks in a warm bowl and whisk for 5 minutes.
Add the sugar and salt and whisk for 7 minutes.
Whisk the egg whites until stiff, then fold into the egg yolk mixture.
Finally fold in the almonds.
Turn into a 30 x 20 cm (12 x 8 inch) Swiss roll tin lined with oiled silicone paper, spreading the mixture into the corners.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 12 to 15 minutes, until firm and lightly browned.
Turn out onto a sheet of greaseproof paper and carefully remove the paper.
Leave until cold.
Mix all the filling ingredients together, adding salt and pepper to taste.
When the roulade is cold, spread with the filling and roll up like a Swiss roll.
Serve garnished with shredded lettuce.