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Ингредиенты
- 1/2 c. unsalted butter - (1 stick)
- 1/2 c. all-purpose flour
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1Â 1/2 c. lowfat milk
- 12 x Large eggs separated
- 1/2 tsp cream of tartar
- 1/2 lb smoked salmon roughly minced
- 1 lb cream cheese room temperature
- 1/4 c. fresh dill minced
- 1/4 c. grated Parmesan cheese
Инструкции
- Generously butter 2 (15- by 10- by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
- Over medium heat, heat the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 min, stirring till the center bubbles. Remove from heat, and stir in the lowfat milk. Return to heat and cook 3 to 5 min more, stirring continuously, till the mix thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mix; beat till smooth.
- Using an electric mixer, beat the egg whites and cream of tartar till stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
- Using rubber spatula, divide the batter between the 2 pans and spread proportionately. Bake 15 to 20 min, till the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and throw away the parchment paper.
- Whip together the salmon, cream cheese, and dill, till light and fluffy. Spread the salmon mix proportionately on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, till the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Chill if not serving immediately.
- Spread the roulade slices out on a greased baking tray in a single layer so which the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 min. Broil for 3 to 5 min, till lightly browned.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 10 servings | |
| Calories 418 | |
| Calories from Fat 308 | 74% |
| Total Fat 34.81g | 44% |
| Saturated Fat 17.78g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 530mg | 22% |
| Potassium 319mg | 9% |
| Total Carbs 9.16g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.87g | 3% |
| Protein 17.71g | 28% |
