SMOKED SALMON ROULADES
Provided by Food Network
Yield about 32 roulades
Number Of Ingredients 3
Steps:
- Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.
SMOKED SALMON SOUFFLE ROULADE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- 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, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
- Using an electric mixer, beat the egg whites and cream of tartar until 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 evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
- Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly 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, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
- Spread the roulade slices out on a greased baking tray in a single layer so that 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 minutes. Broil for 3 to 5 minutes, until lightly browned.
SMOKED SALMON SOUFFLé
Provided by J. Patrick Truhn
Categories Cheese Egg Onion Appetizer Bake Salmon Fall Dill Gourmet Bulgaria Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. and butter and flour a 2-quart soufflé dish, knocking out excess flour.
- In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
- In a small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly. Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat and whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
- In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly. Pour mixture into prepared dish and put in middle of oven.
- Reduce oven temperature to 350°F. and bake soufflé 50 minutes, or until puffed and golden and a tester comes out clean. Serve immediately.
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 ROULADES
Elegant, scrumptious and easy to make are the type of appetizers that should be added to anyone's recipe file. You're sure to impress your guests with these colorful bites.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, parsley, chives, lemon zest and garlic until blended., Spread some of the cream cheese mixture over a salmon slice. Arrange a small amount of carrot, cucumber and pepper across the short side of the salmon, about 1 in. from the edge. Roll up tightly. Repeat with remaining salmon, cream cheese mixture and vegetables.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 326mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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
SMOKED SALMON SOUFFLéS
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
- Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
- To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
- When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium
SMOKED SALMON SOUFFLE
Make and share this Smoked Salmon Souffle recipe from Food.com.
Provided by English_Rose
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter and brush 4 timbale moulds with it. Allow the butter to set and brush again. Add the flour to the remaining butter in the saucepan, cook for 1 minute
- Remove from the heat, gradually add the milk stirring all the time.
- Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute
- Tip into a large bowl and leave to cool slightly.
- Add the egg yolks, salmon and dill to the sauce, season with salt and pepper.
- Whisk the egg whites in a clean bowl until stiff but not dry and fold into the salmon mixture.
- Divide the soufflé mix between the prepared moulds and bake in a Bain Marie (roasting tin half filled with hot water) for 15-20 minutes.
- Allow the soufflés to sink and cool down.
- Run a knife around the edge of the moulds and turn the soufflés upside down onto an ovenproof dish.
- Cover and set aside until you are ready to reheat and serve them. (Or, leave to cool completely and out in fridge over night if you are planning to eat them the next day.).
- Meanwhile, make the sauce: put the wine into a small heavy pan and reduce, by boiling rapidly, to half its original quantity.
- Add the heavy cream and chopped dill, season with salt and pepper.
- Either pour over the soufflés and reheat for 15 minutes, or serve the sauce separately around the soufflé on the plate.
Nutrition Facts : Calories 428.5, Fat 34.1, SaturatedFat 19.6, Cholesterol 261.1, Sodium 423.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.5, Protein 14.8
SMOKED SALMON AND HERBED YOGURT ROULADE
Steps:
- Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.
SMOKED SALMON SOUFFLE
DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found at justsmokedsalmon.com & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy!
Provided by twissis
Categories Brunch
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
- Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
- NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
- HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.
Nutrition Facts : Calories 407.9, Fat 19, SaturatedFat 8.2, Cholesterol 194.7, Sodium 2099, Carbohydrate 26.5, Fiber 1.5, Sugar 1, Protein 31.5
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