Smoked Salmon And Herbed Yogurt Roulade Recipes

SMOKED SALMON SOUFFLE ROULADE

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.

SMOKED SALMON AND HERBED YOGURT ROULADE

Steps:

• Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.

SMOKED SALMON ROULADE

Steps:

• Prepare the sponge roll and have it ready.
• Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
• Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.

SMOKED SALMON ROULADE

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.