Smoked trout and salmon egg roulade
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Source: Australian Vogue Wine and Cookbook 1985 | ||
Directions
roulade: a little butter 4 x 60 g eggs 2 cups flaked smoked trout salt and freshly ground pepper 2 tablespoons freshly grated Parmesan cheese filling: 1 carton sour cream, lightly beaten 4 tablespoons red salmon eggs 6 spring onions, sliced finely To make roulade: butter a 30 cm x 2O cm lamington tin. Line with greaseproof paper and butter again. Separate eggs. Beat yolks and add fish, seasonings and 1 tablespoon cheese.
Beat whites and carefully fold into fish mixture. Pour mixture into prepared tin and cook on centre shelf of a pre-heated 200'C oven for 10 to 15 minutes until roulade has risen and is firm. Sprinkle a tea-towel with remaining cheese, and turn roulade on to this. Remove greaseproof paper and roll up roulade, with help of tea-towel. Tip on to cake cooler, and allow to cool. When cooled, unroll roulade, trimming edges if necessary. Spread with sour cream and salmon eggs, sprinkle with the spring onions and freshly ground pepper. Roll up again and transfer to serving dish. Cut in slices to serve.
Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94
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