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Ингредиенты
- 1/4 c. Unsalted butter 50 mL
- 1/3 c. All-purpose flour 75 mL
- 1Â 1/2 c. Lowfat milk, warm 375 mL
- 6 x Large eggs, separated 6
- 1 tsp Salt 5 mL
- 1/4 tsp Freshly grnd black pepper 1 mL
- 1/4 tsp Cayenne pepper 1 mL
- 1/4 c. Fine breadcrumbs 50 mL
- 1Â 1/2 c. Yogurt cheese 375 mL
- 8 ounce Thinly sliced smoked salmon 250 g
- 2 Tbsp. Minced fresh dill 25 mL
- 1 c. Yogurt cheese 250 mL
- 2 Tbsp. Mayonnaise 25 mL
- 1/4 c. Russian-style mustard 50 mL
Инструкции
- Butter a large 17x12-inch (43x30 cm)jellyroll pan and line with parchment paper. Butter again and flour lightly.
- Heat butter in a large saucepan. Whisk in flour and cook over low heat for 5 min till flour smells "cooked" but mix is not brown.
- Whisk in lowfat milk and bring to a boil. Cook for a few min till thickened, stirring all the while.
- In large bowl, beat egg yolks together. Gradually beat in the sauce. Add in salt, pepper and cayenne. Mix should be well seasoned. Cold slightly.
- In separate bowl, beat egg whites till light but hard. Don't overbeat.
- Stir a little of the whites into egg yolk mix and then fold the two mixtures together gently.
- Spread souffle mix proportionately over prepared pan. Bake in a preheated 400F/200C oven for 15 to 18 min, or possibly till golden brown.
- Prepare sauce by combining 1 c. (250 mL) yogurt cheese with mayonnaise and mustard.
- Sprinkle souffle with breadcrumbs. Cover with clean tea towel. Invert.
- Carefully remove paper. If desired, trim edges and eat them.
- Gently spread souffle with yogurt cheese for filling. Arrange slices of salmon on top. Sprinkle with dill. Roll up gently along long side. Transfer to serving platter using tea towel to lift the roulade.
- To serve, cut roll into 1-inch (2.5 cm) slices and drizzle each slice with some of the sauce.
- A LIGHTER SIDE: use only half the butter, 1% lowfat milk and only 3 egg yolks.
- NOTES :8 to 10.
