Smoked Salmon Roulade With Caper Creme Fraiche

• 4 tbsp (1/2 stick) butter
• 1/3 cup flour
• 1 cup milk
• 4 None eggs, separated
• 3/4 cup grated Parmesan cheese, plus additional, to serve
• 6 tsp finely chopped fresh dill
• 7 oz sliced smoked salmon
• 3/4 cup creme fraiche
• 2 tbsp baby capers
• 1 tbsp finely grated lemon peel

1. Preheat the oven to 425u0b0F. Lightly grease and line a 13 x 9 inch baking pan with parchment paper.
2. Melt butter in small saucepan on medium heat. Add flour. Cook, stirring, for 1 min. Remove from heat. Gradually blend in milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins.
3. Transfer to a large bowl. Stir in egg yolks, Parmesan cheese and 2 tsp of the dill.
4. Beat egg whites in a clean bowl with an electric mixer until soft peaks form. Fold gently into yolk mixture. Pour into prepared pan.
5. Bake for 10-12 mins, until golden and roulade springs back when lightly touched. Turn immediately onto a clean tea towel. Remove paper. Roll up lengthwise with tea towel. Cool for 5 mins. Unroll; cover with salmon slices and sprinkle with 2 tsp dill. Roll up lengthwise without tea towel. Sprinkle with additional Parmesan cheese.
6. Combine creme fraiche, capers, lemon peel and remaining 2 tsp dill in a small bowl. Season to taste.
7. Slice roulade and serve drizzled with caper creme fraiche.

butter, flour, milk, eggs, parmesan cheese, fresh dill, salmon, crueme fraueeche, capers, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/27379 (may not work)