Woman's Day
Ingredients
Method
1.Preheat oven to very hot, 220°C. Lightly grease and line a 26cm x 32cm Swiss roll pan.
2.Melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes.
3.Transfer mixture to a large bowl. Stir in egg-yolks, parmesan and 2 teaspoons dill.
4.In a small, clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold gently through egg-yolk mixture. Pour into roll pan. Bake 10-12 minutes, until golden, and roulade springs back when lightly touched.
5.Place a soft tea towel on a work surface lined with baking paper. Turn roulade out. Remove lining paper. Roll up, from long side, with tea towel. Cool 5 minutes.
6.Unroll. Cover with salmon and sprinkle with 1 tablespoon dill. Roll up, without tea towel.
7.In a bowl, combine creme fraiche with capers, zest and remaining dill. Season to taste.
If creme fraiche is unavailable, use sour cream. Fold egg-whites in very lightly, to avoid vase of volume.
Note
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