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02 January 2013,04:31 by
J.Sujatha

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SALMON ROULADE

This dish is usually included in diet plan because it provides healthy elements that you cannot find to other dishes. You don’t have to wait for too long because it can easily prepare for about one hour and ca serve for eight or nine persons.
Serves :
8

Preparation Time :
1 hour 30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Transfer the salmon and juices from the can to a mixing bowl. Remove the black skin and any bones. Mash the salmon to a puree with a fork.
  • Beat in the egg yolks, tomato puree, salt and pepper. Whisk the egg whites until stiff and fold them into the mixture.
  • Line a Swiss roll tin or shallow baking sheet, about 9 inches, with greaseproof paper to come above the sides of the tin, and brush with oil.
  • Pour the roulade mixture into the prepared tin and level the surface. Bake near the top of a preheated moderately hot oven for 10 to 15 minutes until the roulade is well risen, firm and golden.
  • To prepare the filling, pour the milk into a small saucepan and add the onion, parsley, bay leaf and lemon rind.
  • Bring to the boil, remove from the heat and leave to infuse tor at least 10 minutes, then strain into a jug. Melt the margarine in a saucepan, stir in the flour and then the flavored milk over a low heat.
  • Bring to the boil, stirring until the sauce thickens, and simmer for 2 minutes. Stir in the chopped eggs, dill, lemon juice and salt and pepper to taste.
  • Just before removing the roulade from the oven, sprinkle a large sheet of greaseproof paper with the Parmesan cheese. Turn the roulade on to the paper, remove the tin and peel off the lining paper.
  • Reheat the filling and spread the mixture over the roulade, leaving a 1 inch margin all the way round. Roll up the roulade like a Swiss roll by gently lifting the paper so that it falls over into a roll. Lift it on to a serving dish.
  • Serve immediately. Garnish with cucumber and lemon slices and sprigs of parsley or dill, and serve cut into slices.

INGREDIENTS

  • 500 grams salmon 
  • 8 eggs, separated
  • 2 tablespoon tomato puree
  • Salt
  • Freshly ground black pepper 
  • 4 tablespoons grated Parmesan cheese 

Filling

  • 500 ml skimmed milk
  • 2 small onion, peeled and quartered 
  • 4 parsley stalks, finely chopped 
  • 2 bay leaf strip of lemon rind 
  • 50 grams margarine 
  • 50 grams plain flour
  • 8 hard-boiled eggs, chopped
  • 4 tablespoons chopped dill
  • 4 teaspoons lemon juice
  • Salt
  • Freshly ground black pepper 

Garnish

  • Slices of cucumber and lemon 
  • Dill or parsley sprigs

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