Smoked Trout and Dill Roulade

• 60g butter
• 1/2 cup plain flour
• 2 cups milk
• 4 eggs, separated
• 185g PHILADELPHIA Spreadable Cream Cheese, softened
• 1/4 cup light sour cream
• 1 whole smoked trout, skin removed and broken into pieces
• 1/4 cup finely chopped walnuts
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped chives
• 2 teaspoons lemon juice
• 100g baby spinach leaves, wilted
• 1 yellow capsicum, roasted and cut into strips Target 1 pkg For $2.99 thru 02/06

1. Melt the butter in a medium saucepan; add the flour and cooking for 1 minute, stirring continuously.
2. Gradually add the milk and stir until the sauce boils and thickens.
3. Remove from heat and stir in the egg yolks and dill.
4. Salt and pepper to taste.
5. Beat the egg whites in a medium bowl until stiff and gently fold in the sauce.
6. Pour into a greased and lined 36cm Swiss roll pan and bake at 190C for 12-15 minutes, or until set and golden.
7. Turn out onto a clean tea towel.
8. Remove the baking paper and allow to cool.
9. Mix together Philly*, sour cream, trout, walnuts, herbs and lemon juice until combined.
10. Spread over the sponge and top with a single layer of spinach then yellow capsicum.
11. Using the tea towel to assist, roll up from the short end as for a Swiss roll to enclose filling.
12. Refrigerate at least 2 hours to firm.
13. Slice and serve with crusty bread or toast.

butter, flour, milk, eggs, philadelphia, light sour cream, trout, walnuts, dill, chives, lemon juice, baby spinach leaves, yellow

Taken from www.kraftrecipes.com/recipes/smoked-trout-dill-roulade-103825.aspx (may not work)