Smoked Salmon and Herbed Yogurt Roulade

• 1 egg sponge
• 2 cups plain yogurt, drained in a fine sieve, covered, overnight
• 1 cup loosely packed flat-leafed parsley leaves, chopped fine
• 1/2 cup finely chopped scallion greens
• 1 tablespoon drained bottled capers, chopped fine
• 3 ounces sliced smoked salmon, cut into 1/2-inch strips

1. Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper.
2. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers.
3. 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.
4. Trim the ends diagonally and slice the roulade.

egg, plain yogurt, flatleafed parsley leaves, scallion greens, capers, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-and-herbed-yogurt-roulade-10353 (may not work)