Smoked Salmon Roulade With Caper Creme Fraiche - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter
1/3 cup flour
1 cup milk
4 None eggs, separated
3/4 cup grated Parmesan cheese, plus additional, to serve
6 tsp finely chopped fresh dill
7 oz sliced smoked salmon
3/4 cup creme fraiche
2 tbsp baby capers
1 tbsp finely grated lemon peel

Preparation

Preheat the oven to 425\u00b0F. Lightly grease and line a 13 x 9 inch baking pan with parchment paper.
Melt butter in small saucepan on medium heat. Add flour. Cook, stirring, for 1 min. Remove from heat. Gradually blend in milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins.
Transfer to a large bowl. Stir in egg yolks, Parmesan cheese and 2 tsp of the dill.
Beat egg whites in a clean bowl with an electric mixer until soft peaks form. Fold gently into yolk mixture. Pour into prepared pan.
Bake for 10-12 mins, until golden and roulade springs back when lightly touched. Turn immediately onto a clean tea towel. Remove paper. Roll up lengthwise with tea towel. Cool for 5 mins. Unroll; cover with salmon slices and sprinkle with 2 tsp dill. Roll up lengthwise without tea towel. Sprinkle with additional Parmesan cheese.
Combine creme fraiche, capers, lemon peel and remaining 2 tsp dill in a small bowl. Season to taste.
Slice roulade and serve drizzled with caper creme fraiche.