SMOKED SALMON SOUFFLE ROULADE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
- Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
- Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
- Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
- Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
- 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. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.
SPINACH AND SALMON ROULADE
This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!
Provided by Janine Smith
Categories Lunch/Snacks
Time 32m
Yield 1 Roulade, 8 serving(s)
Number Of Ingredients 9
Steps:
- THE ROULADE:.
- Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
- Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
- Heat oven to 375 deg F/190 deg Celsius.
- Separate egg yolks and whites.
- Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
- Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
- Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
- Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
- Pour mixture into the prepared swiss roll tin.
- Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
- (While it bakes, prepare the filling; instructions follow).
- Remove from oven, and turn out on a clean, dry tea towel.
- Carefully remove the wax paper, and then spread evenly with filling mixture.
- Holding teatowel with both hands, gently roll up roulade.
- Trim edges slightly for a neater appearance.
- THE FILLING:.
- Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
- TO SERVE:
- Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
- Cut into thick slices and serve, or place each slice on an individual side plate and serve.
SMOKED SALMON ROULADE
This easy yet elegant breakfast dish is all rolled up and ready for raves.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 43m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
- Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
- Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.
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