Smoked salmon and herbed yogurt roulade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg sponge; (recipe follows) | |
| 2 | cups | Plain yogurt; drained in a fine |
| ; sieve, covered, | ||
| ; overnight | ||
| 1 | cup | Loosely packed flat-leafed parsley leaves; chopped fine |
| ½ | cup | Finely chopped scallion greens |
| 1 | tablespoon | Drained bottled capers; chopped fine |
| 3 | ounces | Sliced smoked salmon; cut into 1/2-inch |
| ; strips | ||
Directions
Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a ½ inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.
Serves 8 to 10 as a first course.
Gourmet March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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