Shrimp And Blue Cheese Roulade

• 1 basic sponge roll for roulades (see recipe)
• 1/4 pound cooked shrimp, peeled and deveined
• 4 teaspoons cream cheese at room temperature
• 4 teaspoons blue cheese at room temperature
• 1 tablespoon finely chopped onion
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 2 teaspoons lemon juice
• 1 tablespoon finely chopped parsley

1. Prepare the sponge roll and have it ready.
2. Chop the shrimp coarse-fine and set aside.
3. There should be about half a cup or slightly more.
4. Combine the cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice and parsley.
5. Blend thoroughly and add the chopped shrimp.
6. Spread the shrimp mixture over the sponge roll and smooth it over.
7. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
8. Using a knife with a serrated blade, carefully slice off the bulky ends of the roll.
9. Cut the remaining roll into neat, one-half-inch slices.
10. Serve lukewarm or cold.

roll, shrimp, cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/3282 (may not work)