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Sunday, May 17, 2015

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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