Smoked Salmon Souffle Roll With Tomato Cheese Bechamel Sauce Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) (Sauce:) | |
| All purpose flour | 1/4 Cup (16 tbs) (Sauce:) | |
| Dry white wine | 1/4 Cup (16 tbs) (Sauce:) | |
| Heavy cream | 1 1/2 Cup (16 tbs) (Sauce:) | |
| 1 cup spaghetti sauce or plain tomato sauce | ||
| Gruyere cheese | 1/2 Cup (16 tbs), grated (Sauce:) | |
| Chives | 2 Tablespoon, chopped (Sauce:) | |
| Salt | 1/4 Teaspoon (Sauce:) | |
| Freshly ground pepper and nutmeg to taste | ||
| 1 cup less | ||
| Sour cream | 2 Tablespoon (Filling :) | |
| 8 finely sliced green onions | ||
| Smoked salmon | 1/2 pound, chopped (Filling :) | |
| Ricotta cheese | 1 Cup (16 tbs) (Filling :) | |
| Juice of 1/2 lemon | ||
| Souffle Roll | ||
| Butter | 3/4 Cup (16 tbs) (Filling :) | |
| All purpose flour | 1 1/2 Cup (16 tbs) (Filling :) | |
| 4 cups hot milk | ||
| Eggs | 6 , separated (Filling :) | |
| Salt | 1 Teaspoon (Filling :) | |
| Tabasco | 1 Teaspoon (Filling :) | |
| Vermouth | 1 Teaspoon (Filling :) | |
Directions
In a medium skillet melt the butter over medium heat.
Blend in the flour, stirring constantly for 2-3 minutes until the mixture bubbles.
Remove the pan from the heat and add the wine and cream, beating vigorously to remove lumps.
Return the mixture to high heat and bring it to a slow boil.
Reduce the heat and continue whisking until the sauce thickens.
Stir in the tomato sauce, cheese, chives, salt, pepper and nutmeg.
Cool, cover and refrigerate until morning.
In a large bowl mix together the ingredients for the filling.
Set the filling aside.
Preheat the oven to 350°.
In a large skillet melt the butter over medium heat.
Add the flour, stirring until golden.
Add the hot milk, stirring vigorously to remove the lumps.
Remove the pan from the heat.
Beat the egg yolks lightly and add them to the skillet, in-corporating them a little at a time.
Add the salt, Tabasco, vermouth and sour cream.
Beat the egg whites until stiff.
Fold half of the whites into the yolk mixture, then gently fold in the other half.
Spread this batter evenly onto a buttered 15 x 10-inch jelly roll pan lined with parchment.
Bake the souffle roll for 30 minutes or until it turns golden and is firm to the touch.
Allow it to cool.
Spread the salmon filling evenly over the roll.
Carefully, starting at a narrow edge, roll up from one end to the other, peeling the parchment back.
Wrap the roll in aluminum foil and refrigerate it until morning.
To serve, reheat the roll in a moderate oven.
Slice it into 2-inch widths and serve with the tomato-bechamel sauce.
Blend in the flour, stirring constantly for 2-3 minutes until the mixture bubbles.
Remove the pan from the heat and add the wine and cream, beating vigorously to remove lumps.
Return the mixture to high heat and bring it to a slow boil.
Reduce the heat and continue whisking until the sauce thickens.
Stir in the tomato sauce, cheese, chives, salt, pepper and nutmeg.
Cool, cover and refrigerate until morning.
In a large bowl mix together the ingredients for the filling.
Set the filling aside.
Preheat the oven to 350°.
In a large skillet melt the butter over medium heat.
Add the flour, stirring until golden.
Add the hot milk, stirring vigorously to remove the lumps.
Remove the pan from the heat.
Beat the egg yolks lightly and add them to the skillet, in-corporating them a little at a time.
Add the salt, Tabasco, vermouth and sour cream.
Beat the egg whites until stiff.
Fold half of the whites into the yolk mixture, then gently fold in the other half.
Spread this batter evenly onto a buttered 15 x 10-inch jelly roll pan lined with parchment.
Bake the souffle roll for 30 minutes or until it turns golden and is firm to the touch.
Allow it to cool.
Spread the salmon filling evenly over the roll.
Carefully, starting at a narrow edge, roll up from one end to the other, peeling the parchment back.
Wrap the roll in aluminum foil and refrigerate it until morning.
To serve, reheat the roll in a moderate oven.
Slice it into 2-inch widths and serve with the tomato-bechamel sauce.
Chef
