SMOKED SALMON ROULADE
This easy yet elegant breakfast dish is all rolled up and ready for raves.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 43m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
- Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
- Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.
SMOKED SALMON ROULADE
Serve it with your choice of crisp salad. It is great as a main course or a starter, or as a cold canape when sliced thinly. It goes exceptionally well with a sharp grapefruit salad! You may use low-fat cream cheese. Please note, cooking time does not include chilling time.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Cut cling film to the size of 20cm x 15cm and place it on the work surface.
- Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
- Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
- Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
- Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
- Chill in fridge for at least six hours.
- To serve, slice into 2-3 pieces and place on a bed of crisp salad.
SMOKED SALMON ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 6
Steps:
- Prepare the sponge roll and have it ready.
- Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
- Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 1 gram
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SMOKED SALMON AND SPINACH ROULADE
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- Preheat oven to 190°C (170°C fan) mark 5 and line a roughly 23 x 33cm swiss roll tin with baking parchment. For the roulade, lift handfuls of the defrosted spinach over the sink and squeeze out as much moisture as you can, then transfer to a food processor.
- Add the egg yolks to the processor and whizz until the spinach is finely chopped. Scrape into a large bowl. Add the flour, baking powder, nutmeg, 1/2tsp fine salt and plenty of freshly ground black pepper.
- In a separate large bowl using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Add a large spoon of the egg whites to the spinach bowl and mix in to loosen, then fold in the remaining whites, keeping in as much air as possible.
- Scrape mixture into the prepared tin and gently spread to level. Cook for 12-15min, or until firm to the touch and lightly golden. Meanwhile, lay a large sheet of baking parchment on to a work surface and sprinkle over the Parmesan/vegetarian hard cheese.
- When cooked, invert the swiss roll tin on to the prepared baking parchment, remove tin and allow roulade to cool.
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