Smoked Salmon Souffle Roulade
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Cayenne Pepper1 tsp
Salt1.5 cups
Milk1 tsp
Cream Of Tartar1 cup
Dill (fresh, chopped)1 cup
Grated Parmesan CheeseDirections:
1
Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper
2
Preheat the oven to 350 degrees
3
Over medium heat, melt the butter in a saucepan
4
Whisk in the flour, cayenne, and salt
5
Cook 3 to 5 minutes, stirring until the center bubbles
6
Remove from heat, and stir in the milk
7
Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens
8
Remove from heat
9
In a large bowl, beat the egg yolks with a wire whisk
10
Gradually whisk in the flour mixture; beat until smooth
11
Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form
12
Gently fold the whites into the yolks, being careful not to overmix
13
Using rubber spatula, divide the batter between the 2 pans and spread evenly
14
Bake 15 to 20 minutes, until the roulade springs back when touched in the center
15
When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper
16
Whip together the salmon, cream cheese, and dill, until light and fluffy
17
Spread the salmon mixture evenly on the surface of the roulade
18
Place 1 of the 15-inch roulade sides in front of you
19
Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling
20
Cut each roulade into 10 slices
21
Refrigerate if not serving immediately
22
Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice
23
Sprinkle with Parmesan cheese
24
Reheat in a preheated 350 degree oven for 8 to 10 minutes
25
Broil for 3 to 5 minutes, until lightly browned