Salmon Roulade With Spinach |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I found this in a local fund raising recipe book and have added to it and altered it some. I plan to have it as one of the cold dishes for a luncheon in September and would appreciate any comments or helpful tips. I have also served it with drinks in thin slices. It can have a spoonful of sour cream on top and some fresh dill. Ingredients:
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 |
Directions:
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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