Starter Recipes > Smoked Salmon Roulade
1/2 pint milk
6 peppercorns
1 egg separated
4 level tablespoons butter
2 heaped tablespoons plain flour
2 teaspoons lemon juice
salt
freshly ground black pepper
finely chopped parsley
crème frâiche
(see measure conversions for more information)
- Strain.
- Put the milk to one side.
- Mix the salmon with the egg yolk.
- Make a white sauce with the reserved milk, flour and butter.
- Remove from the heat and beat in the salmon and egg yolk mixture and lemon juice.
- Season.
- Whisk the egg white until stiff and fold in the salmon mixture.
- Spread onto a well-greased Swiss roll tin and bake at 200 degrees Centigrade (see temperature conversions) for about 12 minutes.
- Warm the crème frâiche in a saucepan.
- Turn the salmon sponge out onto a piece of damp greaseproof paper.
- Spread the sponge with the crème frâiche and roll up quickly.
- Serve sprinkled with chopped parsley.
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Comment Script
How to make smoked salmon roulade:
Made like a Swiss roll, this savory roulade can be used as a starter or even as a main meal.
Ingredients
1 tightly packed cup smoked salmon finely chopped1/2 pint milk
6 peppercorns
1 egg separated
4 level tablespoons butter
2 heaped tablespoons plain flour
2 teaspoons lemon juice
salt
freshly ground black pepper
finely chopped parsley
crème frâiche
(see measure conversions for more information)
Method
- Simmer the peppercorns in the milk for about 10 minutes.- Strain.
- Put the milk to one side.
- Mix the salmon with the egg yolk.
- Make a white sauce with the reserved milk, flour and butter.
- Remove from the heat and beat in the salmon and egg yolk mixture and lemon juice.
- Season.
- Whisk the egg white until stiff and fold in the salmon mixture.
- Spread onto a well-greased Swiss roll tin and bake at 200 degrees Centigrade (see temperature conversions) for about 12 minutes.
- Warm the crème frâiche in a saucepan.
- Turn the salmon sponge out onto a piece of damp greaseproof paper.
- Spread the sponge with the crème frâiche and roll up quickly.
- Serve sprinkled with chopped parsley.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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