Gruyère Roulade With Herbed Cheese Filling - cooking recipe

Ingredients

Filling
1 cup mixed herbs, fresh, finely chopped, loosely measured (a mixture of fresh parsley, marjoram, watercress, basil, arugula, oregano, or what-have-you)
4 tablespoons mayonnaise (the tangy kind, use more is necessary)
8 ounces cream cheese, softened (230 - 250 g)
1/2 teaspoon coarse black pepper
1 pinch salt
4 ounces ham, thinly sliced (or salami, or cold-smoked salmon. Use more if necessary)
Roulade
3 -5 tablespoons parmesan cheese, fresh and finely grated (keep for later use, see directions)
2 ounces breadcrumbs, fresh (use your processor to make them, 60 g)
6 ounces gruyere cheese, grated (180 g)
1/2 cup cream, thick (or use creme fraiche, 125 ml)
4 eggs, separated
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
To serve
salsa (or parsley sauce, optional and not necessary)
7 ounces lettuce leaves, torn up, optional (200 g)
3 tablespoons vinaigrette dressing (store-bought is fine, also optional extra)

Preparation

Preheat oven to 350 deg F/180 deg C (lower for fan-convection ovens).
Line a jelly roll tin (about 14 x 8 or 9 inches) with nonstick baking paper, and oil lightly or grease with butter. Sprinkle with about 2 tablespoons Parmesan cheese.
Make the quick FILLING first:
Chop the herbs finely and whisk to spreading consistency with the mayonnaise, cream cheese, pepper and salt. Add a little cayenne or hot pepper to taste, if you like. If it's quite soft, put in fridge to firm a little.
The ROULADE:
In a mixing bowl, mix together the breadcrumbs, Gruyere, cream, egg yolks, cayenne pepper and salt to taste.
With clean beaters, whisk the egg whites until they form soft peaks. Gently fold into the cheese mixture.
Spread mixture evenly in the prepared tin, and bake for 10 minutes or until firm and golden on top.
In the meanwhile, sprinkle a clean kitchen towel sparingly with a little water, and sprinkle over the grated Parmesan.
Leave roulade to cool a little, then turn out on the towel. (I find it's best to cut off extra baking paper before turning it out, so the paper is not caught underneath the roulade). Cool: this takes no more than 8 minutes.
Spread the herb-and-cream-cheese mixture on top of the roulade.
Then cover the mixture with salmon slices or salami, or good ham slices (not pink plastic!) If using ham, spread over lightly some mustard of your choice.
Carefully roll up the roulade and keep rolled in the towel so it keeps its shape. It can stay in the fridge until needed, but is better served at room temperature.
Or remove to a suitable plate, trim the uneven sides, cover with plastic wrap, and refrigerate until 30 minutes before serving.
Serve as is a part of a festive buffet, with salsa on the side, or make starter plates as follows:
Toss the lettuce with very little vinaigrette -- just enough to make the leaves glisten. Divide between 6 plates, arranging it to one side.
Swirl a sauce of your choice on the serving plates.
Remember to trim off the uneven ends of the roulade before using.