Smoked Salmon Souffle Roulade
Weddings for Under $5,000
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
1-1/2 cups milk
12 eggs, separated
1/2 teaspoon cream of tartar
1/2 pound of smoked salmon, roughly chopped
1 pound cream cheese, at room temperature
1/2 cup fresh dill, chopped
1/4 cup Parmesan cheese
butter 2 (15-by-10-by-1-inch) baking (jelly roll) pans and line
them with parchment paper. Preheat the oven to 350°F.
the 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. Turn off the heat and stir in the milk. Cook 3 to 5 minutes
more, stirring continuously, until the mixture thickens. Remove
a large bowl, beat the egg yolks with a wire whisk. Gradually whisk
in the flour mixture; beat until smooth.
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.
a rubber spatula, divide the batter between the two 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.
together the salmon, cream cheese and dill until light and fluffy.
the salmon mixture evenly on the surface of the roulade. Place one
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.
the roulade slices out on a greased baking tray in a single layer
so that the spiral is on the top and bottom of each slice. Sprinkle
with Parmesan cheese. Reheat in a 350°F oven for 8 to 10 minutes.
Broil for 3 to 5 minutes, until lightly browned.
10 to 12 servings.
(Updated: 10/27/08 SN)