Rolled Salmon Soufflé

By The Canadian Living Test Kitchen

122 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	201201 cal
pro	12 g12g pro
total fat	15 g15g total fat
sat. fat	8 g8g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	132 mg132mg chol
sodium	477 mg477mg sodium
% RDI:	-
calcium	1313 calcium
iron	77 iron
vit A	2424 vit A
vit C	3838 vit C
folate	1010 folate

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Afraid of soufflés? No need to be with this foolproof make-ahead recipe. Garnish with sour cream, dill sprigs, capers and pink peppercorns and show it off as the centrepiece of your holiday brunch table.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1 Pinch pepper 1 1Pinch Pinchpepper
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
1/2 cup grated Parmesan 1/2 1/2cup cupgrated Parmesan
6 eggs , separated6 6eggeggs, separated
1/2 1/2cup cupfinely chopped sweet red pepper
1/2 cup chopped fresh dill 1/2 1/2cup cupchopped fresh dill
Filling:
1 1pkg (8 oz/250 g) pkg (8 oz/250 g)cream cheese, softened
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream
1/2 cup chopped fresh dill 1/2 1/2cup cupchopped fresh dill
1/2 1/2cup cupfinely chopped sweet red pepper
2 tbsp capers 2 2tbsp tbspcapercapers
1 Pinch pepper 1 1Pinch Pinchpepper
8 oz sliced smoked salmon 8 8oz ozsliced smoked salmon

Preparation

Grease 15- x 10-inch (40 x 25 cm) jelly roll pan; line with parchment paper and set aside.

In saucepan, melt butter over medium heat; stir in flour, salt and pepper. Whisk in milk, 1/2 cup (125 mL) at a time; cook, stirring, until sauce is thick enough to coat back of spoon, about 3 minutes.

Stir in Parmesan cheese. Remove from heat. Whisk one-third of the sauce into egg yolks; whisk back into pan. Stir in red pepper and dill. Set aside.

In large bowl, beat egg whites until stiff but not dry peaks form; stir one-quarter into yolk mixture. Scrape yolk mixture over whites; fold in. Spread evenly in prepared pan.

Bake in centre of 425°F (220°C) oven until puffed, golden and firm to the touch, 12 to 15 minutes.

Place towel over soufflé. Top with tray larger than pan. Invert and lift off pan; peel off paper. Starting at 1 short edge, loosely roll up soufflé and towel together. Let cool for 20 minutes.

Filling: In small bowl, beat cream cheese with sour cream until smooth; stir in dill, red pepper, capers and pepper.

Unroll soufflé. Spread cream cheese mixture evenly over surface. Cover with smoked salmon, overlapping slices if necessary. Using towel to lift, roll up soufflé tightly. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours. Let stand for 20 minutes before serving.) Slice to serve.