Smoked Salmon, Avocado and Egg Crepe Roulade

TO MAKE CREPES: Place flour in food processor and process for 5 seconds. Add eggs and process until combined. Gradually add milk and process until batter is smooth. Heat frying-pan, add butter and coat pan completely with butter. Pour 1/2 cup of the batter into pan, swirling it evenly around pan. Cook over moderately high heat until golden; turn crepe over and cook on other side. Repeat this process with remaining batter.

TO MAKE FILLINGS: Combine smoked salmon, sour cream, onion and capers in bowl and mix well. In another bowl, mash avocado flesh with lemon juice and sour cream. Chop eggs very finely, place in another bowl with chives and mayonnaise and mix well.

TO ASSEMBLE ROULADE: Place 1 crepe on a flat surface. Spread one-third of the salmon mixture evenly onto crepe, then place another crepe on top of the salmon mixture. Spread one-third of the avocado mixture onto crepe, then cover with another crepe. Spread one-third of the egg mixture on top, then roll up the crepe securely to make a large roll. Repeat this process with the remaining crepes and fillings to make 2 more complete rolls.

At serving time, preheat oven to 350 degrees F. Place rolls on greased oven tray, cover with foil and bake for 10 minutes, or until warmed through.

Combine all sauce ingredients in bowl and mix well. Slice roulade, arrange the slices on serving plates and serve with sauce.

NOTE: Unfilled crepes can be frozen.