Salmon Roulade With Spinach
Total Time: 37 mins
Preparation Time: 25 mins
Cook Time: 12 mins
Ingredients
- Servings: 8
- 50 g butter
- 3/4 cup milk
- 3 eggs, separated
- 1/2 cup tasty cheese
- 1/4 cup flour
- 1 cup cooked spinach, well drained or squeezed out
- 250 g cream cheese
- 1 (120 g) can salmon, bones removed
- 150 g smoked salmon, slices to taste
- 1 tablespoon capers
- 1 teaspoon dried dill
Recipe
- 1 melt the butter and add the flour.
- 2 cook for 1 minute and remove from the heat.
- 3 add the milk gradually, stirring continuously.
- 4 return to heat and cook and stir until the sauce thickens.
- 5 add the yolks, still stirring and then the cheese.
- 6 beat the egg whites until stiff and fold into the mixture.
- 7 pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
- 8 turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
- 9 leave to cool.
- 10 filling.
- 11 all the filling ingredients go into the food processor.
- 12 spread onto the sponge and roll up again and refridgerate until required.
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