Rolled Salmon Soufflé
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 201 |
| pro | 12 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 6 g |
| fibre | 0 |
| chol | 132 mg |
| sodium | 477 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 7 |
| vit A | 24 |
| vit C | 38 |
| folate | 10 |
- Portion size: 12
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 2tbspbutter
- 1/4 cup 1/4cupall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1 Pinch 1Pinchpepper
- 1-1/2 cups 1-1/2cupsmilk
- 1/2 cup 1/2cupgrated Parmesan
- 6 6eggeggs, separated
- 1/2 cup 1/2cupfinely chopped sweet red pepper
- 1/2 cup 1/2cupchopped fresh dill Filling:
- 1 pkg (8 oz/250 g) 1pkg (8 oz/250 g)cream cheese, softened
- 1/4 cup 1/4cuplight sour cream
- 1/2 cup 1/2cupchopped fresh dill
- 1/2 cup 1/2cupfinely chopped sweet red pepper
- 2 tbsp 2tbspcapercapers
- 1 Pinch 1Pinchpepper
- 8 oz 8ozsliced 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.
