Smoked Salmon Roulade with Caper and Dill Dressing

This was given to me by a girlfriend who loves to make this when she has a dinner party as it will serve up to eight people as an entree. If having four guests, it will do for a main course. It only takes about 15 minutes to make and another 20 minutes of cooking time, so you can be making the dressing while it cooks. When folding egg whites into mixture make sure you do it very lightly as you want to avoid loss of air as this will toughen your roulade. This recipe not only tastes great, it also looks beautiful, sliced up on a lovely white rectangle serving plate.

INGREDIENTS:

60 g butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
3/4 cup grated parmesan cheese
1 1/2 tablespoons finely chopped dill
200 g smoked salmon

Preheat oven to very hot, 220C. Lightly great and line a 26 x 32 cm swill roll pan. Melt butter in a saucepan on medium heat. Add flour and cook, stirring for approx 1 minute. Gradually blend in the milk, about 1/2 at a time and stir until smooth. Stir continually until it boils and thickens. Simmer for approx 3 minutes then transfer mixture to a large bowl and stir in the egg yolks, parmesan cheese and 2 teaspoons dill. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the egg mixture then pour into the prepared pan. Bake for 10 - 12 minutes until golden brown and roulade springs back when lightly touched. Turn roulade out immediately onto a baking paper-lined soft clean tea towel. Remove paper lining and roll up from the long side with the tea towel. Cool for 5 minutes then unrol, cover with salmon and sprinkle with 1 teaspoon dill. Roll up without the tea towel and serve with the caper and dill dressing.

DRESSING:

200 g creme fraiche (can use light sour cream instead)
2 tablespoons baby capers
1 tablespoon finely grated lemon ring
remaining dill
sea salt and cracked black pepper to taste

In a small bowl, combine creme fraiche, capers, rind and remaining dill. Season to taste.