Smoked Salmon Roulade - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425\u00b0F. Lightly grease a foil-lined 13 x 10 inch baking pan.
Melt butter in a medium saucepan on medium heat. Add flour and cook, stirring, for 1 min. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 mins.
Transfer mixture to a large bowl. Stir in egg yolks, 1/2 cup of the Parmesan cheese and 2 tsp of the dill.
Beat egg whites in a small, clean bowl with an electric mixer on medium speed until soft peaks form. Fold into egg yolk mixture. Pour in prepared pan.
Bake 10-12 mins, until golden, and roulade springs back when lightly touched. Place a soft tea towel on a work surface lined with parchment paper. Turn roulade out. Remove foil. Roll up, from long side, with tea towel. Cool 5 mins.
Unroll. Top with salmon and sprinkle with 1 tbsp of the remaining dill. Roll up, without tea towel.
Mix creme fraiche, capers, lemon peel and remaining 1 tsp dill. Season to taste. Slice roulade and sprinkle with remaining 1 tbsp Parmesan cheese. Serve with sauce.