Recipe
SMOKED SALMON ROULADES
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: 12 minutes
Totaltime: 32 minutes
Ingredients
- 1 tablespoon butter, melted
- 4 tablespoons dill, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon parmesan cheese, grated
- 4 eggs yolks
- 1 tablespoon cornstarch
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 6 ounces cream cheese, softened
- 1 tablespoon capers, drained
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon seasoned salt
- 4 ounces smoked salmon, sliced
Preparation
-
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
main ingredients:
type of dish:
hors-doeuvre
cuisine:
specific recipes:
Chef-recipe
Type of meal:
cocktail
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Salmon burgers with herb aïoli
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Salmon wellington with arugula hollandaise
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Fillet of salmon with sorrel sauce
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Smoked salmon salad
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