Blend Espresso's salmon roulade

Salmon_Roulade_Medium.JPG
Salmon_Roulade_Medium.JPG

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 

Blend Espresso's salmon roulade

For the roulade

whites from 12 large eggs
4 whole eggs
1 cup sour cream
1 cup grated cheese
1 cup cream
¼ cup fresh parsley

For the filling

6 dessertspoons cream cheese
500g smoked salmon, sliced
150g fresh spinach

 

Method

Grease a large baking tray with sides (about 35cm x 45cm), spray with baking spray and line with baking paper. Preheat oven to 170degC.

Mix together the whole eggs, sour cream, cheese, cream and fresh parsley until well combined.

Beat the 12 egg whites until soft peaks form then fold lightly into the cheese and cream mixture.

Pour into prepared tray. Bake for approximately 15-20 minutes until lightly golden brown and firm to touch.

Cool for 15 minutes then remove from tray by picking up the baking paper from two opposite corners.

Place on bench, and place another piece of baking paper on top the same size as roulade, then grab both corners at the top and flip the roulade. This is much easier than it might seem. Carefully peel off the cooking paper.

Spread the cream cheese along the bottom edge of roulade, then place 500g of smoked sliced salmon over roulade and cover entire roulade with 150g of fresh spinach.

Holding the baking paper from the bottom (where cream cheese is, carefully roll up roulade, peeling back baking paper as you go.

Cut into six thick slices and serve.

 


Requested by Fran Schack of Mosgiel.

This recipes comes from Blend Espresso in Mosgiel.

•  If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.


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