Recipe for roulade

The roulade in this recipe is a soufflé with a filling of fish. It is very nice as a starter or even to serve as a snack. You can easily prepare it well in advance and keep it in the fridge for up to two days.

The recipe below is for a roulade with a filling of fish but you can easily change the filling to suit your purpose or taste.

Ingredients (for 6 people):

 For the soufflé

• 75 g (3 oz) butter
• 75 g (3 oz) flour
• 450 ml (15 fl oz) milk
• 4 large eggs
• salt and pepper

For the filling

• 125 g (4 1/2 oz) cream cheese
• 4 tablespoons sour cream
• 1 tablespoon fresh lemon juice or some drops of lemon essence
• 100 g (4 oz) can tuna or pink salmon
• salt and pepper, dill and parsley

Preparation 

Melt the butter in a saucepan and when melted, add the flour. Turn down the heat and stir to form a roux. Add all the milk at once, whisking constantly until the white sauce thickens. Then take it off the stove and let it cool slightly.

Separate the eggwhites and eggyolks. Lightly beat the egg yolks and add to the white sauce. Stiffly beat the egg whites, then mix carefully into the white sauce with a spatula and season the sauce to taste.

Grease a large oven dish or line it with greaseproof paper. Pour the mixture into the dish and bake at 160˚C for 40-45 minutes till it's golden brown. Take it out of the oven and let the soufflé cool down.

Combine the cream cheese and sour cream, add the lemon juice or lemon essence and mix it together. Add the tuna or salmon and season with dill, parsley, salt and pepper to taste. Mix the ingredients well.

Turn the cooked soufflé out on a piece of foil, trim off the hard edges and spread evenly with the filling. Roll up and wrap the foil around it to keep in shape.

Leave the roulade in the fridge till needed. For serving, cut the roulade in slices.

Tip:

The roulade can very easily be frozen for use at a later time which makes it a great dish for a dinner party since you can prepare it a few days in advance and save time on the day of the party.

Sources: www.todio.nl