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