Ingredients

2 T butter

1/4 c plain flour

3/4 c milk, warm

3 large eggs, seperated

2/3 cup grated Parmesan cheese

2 T chopped fresh dill

2 T chopped fresh parsley

2/3 cup full fat creme fraiche

4 oz smoked salmon

salt and black pepper to taste

lambs lettuce for garnish

Preparation

  1. Melt butter in a heavy-based saucepan, blend in the flour and cook over a low heat to a thick paste. Then gradually stir in the milk, whisking as it thickens, and cook for 1-2 minutes to make a thick sauce. Stir in the egg yolks, two-thirds of the Parmesan cheese, the herbs and the salt and pepper to taste.
  2. Prepare a cookie sheet (parchment paper)and preheat oven to 350. Whisk the egg whites and fold into the yolk mixture. Pour onto cookie sheet and bake 12-15 minutes. Leave, covered with greaseproof paper for 10-15 minutes, then tip out on to paper sprinkled with a little parmesan. Allow to cool.
  3. Mix together the creme fraiche, chopped salmon, chopped dill and seasoning.
  4. Spread over the roulade and roll up, then leave to firm up in a cold place. Sprinkle with the rest of the parmesan and garnish with lamb’s lettus.