Tuesday, July 20, 2010
A friend asked me for the recipe for a salmon roulade that I often use when I entertain a crowd. At first I thought just to send a link to the Tuis magazine website, but then thought it better to quickly make one for breakfast this morning. It meant getting up twenty minutes before the rest of the household, but just shows, that this recipe is so fast and forgiving that you can do it chop-chop before you even had your morning coffee.
Normally the roulade gets a thin layer of mascapone or cream cheese and the thinnest of slivers of smoked trout or salmon and some rocket before rolling. But given that it was early in the morning and there was not a piece of fish in my fridge, I opted for a breakfast version. I fried some bacon pieces until crispy and grated some cheese on top before rolling. It got the hmmmm seal of approval from the rest of the hungry crowd who followed the smell of bacon and eggs coming from the kitchen. And E wanted a big slice in his lunch box as well.
60 g butter
80 ml plain flour
250 ml milk
4 extra large eggs, seperatedbacon bits
Preheat the oven to 200C and line a baking sheet with bake paper.
Melt the butter in a saucepan over a low heat. Take off the heat and stir the flour in until you have a smooth paste that comes away from the sides. Stir in the milk and make sure that all the lumps dissolve before returning to the heat. Gently cook for 2 or 3 minutes, stirring frequently until the mixture thickens considerably. Remove from the heat and add the yolks, stirring until well incorporated. Whisk the egg whites until soft peaks form and fold into the rue mixture.
Pour the mixture into the prepared baking sheet and bake for 10 minutes until firm and starting to color around the edges. Remove from the oven and place the roulade, still on the sheet of bake paper, on a damp tea towel. Let cool slightly before spreading the crispy bacon and cheese on top. Roll gently (remember to remove the baking paper) and slice.