Smoked Trout and Dill Roulade

  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)

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