Recipe by Hermione
I found this in a local fund raising recipe book and have added to it and altered it some. I plan to have it as one of the cold dishes for a luncheon in September and would appreciate any comments or helpful tips. I have also served it with drinks in thin slices. It can have a spoonful of sour cream on top and some fresh dill.
Top Review by ameatlanta
Hermione, thank you for your posting. Everyone who has never tried making a sponge roll roulade should try this recipe. I'm sorry I didn't see this before your luncheon. A sponge roll roulade is just impressive and must be presented in a impressive manner. The eye always eats 1st and this dish will always invite. People always think you have done something exordinary! I'm definitly going to use your filling with the following exception; I will increase the amount of chopped spinach and seasoning it with a little fresh lemon juice, salt, and lemon pepper, then squeeze dry and set aside. Mix the salmons without the spinach and line the finished sponge with the spinach and top then with the salmon mixture. I like the contrast of colors when cut. I will serve this with either or maybe both--a hollandaise with dill added or a light tomato sauce seasoned with dill and a few capers. This dish is just tooooo impressive to serve with just sour cream! I don't think too many people are going to try this wonderful impressive recipe because it lacks details--starting with "tasty cheese", and like maybe using parchment paper or grease whatever baking sheet, and how to actually remove sponge once done so that the bottom is still the bottom and not the top. Once again a sponge roulade demands presentation to get all the mileage out of your time and desire to please, get those oooh's and ahhhhhhhhhh's you deserve! Don't over decorate, just enough to add color. Everyone that wants to serve something that looks and taste special try this recipe.
- 50 g butter
- 3⁄4 cup milk
- 3 eggs, separated
- 1⁄2 cup tasty cheese
- 1⁄4 cup flour
- 1 cup cooked spinach, well drained or squeezed out
- 250 g cream cheese
- 1 (120 g) can salmon, bones removed
- 150 g smoked salmon, slices to taste
- 1 tablespoon capers
- 1 teaspoon dried dill
Directions See How It's Made
- Melt the butter and add the flour.
- cook for 1 minute and remove from the heat.
- add the milk gradually, stirring continuously.
- Return to heat and cook and stir until the sauce thickens.
- Add the yolks, still stirring and then the cheese.
- Beat the egg whites until stiff and fold into the mixture.
- Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
- Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
- Leave to cool.
- All the filling ingredients go into the food processor.
- Spread onto the sponge and roll up again and refridgerate until required.