SMOKED SALMON AND HERB ROULADE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a heavy-based saucepan, blend in the flour and cook over a low heat to a thick paste.
- Then gradually stir in the milk, whisking as it thickens, and cook for 3 minutes to make a thick sauce. Stir in the egg yolks, two-thirds of the Parmesan cheese, the herbs and salt and ground black pepper to taste.
- Prepare a Swiss roll tin and preheat the oven to 180°C/ 350°F/Gas 4. Whisk the egg whites and fold into the yolk mixture, then pour into the tin and bake for 15 minutes.
- Leave, covered with greaseproof paper, for 10-15 minutes, then tip out on to greaseproof paper sprinkled with a little Parmesan. Allow to cool.
- Mix together the creme fraiche, chopped smoked salmon, chopped dill and seasoning.
- Spread over the roulade and roll up, then leave to firm up in a cold place. Sprinkle with the rest of the Parmesan and garnish with lamb's lettuce.
INGREDIENTS
- 3 tablespoon butter
- 50 grams plain flour
- 200 ml milk, warm
- 5 large eggs, separated
- 100 grams freshly grated Parmesan cheese
- 3 tablespoon chopped fresh dill
- 3 tablespoon chopped fresh parsley
- 200 ml full fat creme fraiche
- 200 grams smoked salmon, coarsely chopped
- Salt and ground black pepper
- Lamb's lettuce, to garnish
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