This omelette roulade with smoked salmon, watercress and caperberries is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated. Delicious served hot or cold with crusty bread.
TO DRINK: Pierre Jourdan Tranquille
Omelette roulade with smoked salmon, watercress and caperberries
- 60ml butter
- salt, to taste
- 500ml milk
- 70g flour
- 4 eggs, separated
- a pinch of cream of tartar
- 250g smoked salmon
- fresh watercress, to garnish
- caperberries, to garnish
Preheat the oven to 160°C and line a baking tray with baking paper.
For the roulade, make a thick white sauce by melting the butter in a pot and adding the flour. Stir constantly over a medium heat for about 1 minute. Add the milk and stir constantly until it comes to the boil and thickens substantially. Season and remove from the heat.
Beat the egg yolks. Add a couple of spoonfuls of egg yolk to the white sauce and stir, before adding the remaining yolks. Stir well.
Beat the egg whites, adding the cream of tartar while whisking, until medium-stiff peaks form. Fold the white sauce mixture into the egg whites, then spread it out evenly on the baking tray. Bake until the batter is golden and puffed up, about 20 minutes.
Remove from the oven, turn it out on a board and remove the baking paper. Once it has cooled lay the salmon slices over the omelette, overlapping slightly. Roll up to form a roulade, top with watercress and garnish with caperberries.
To serve, either bring it to the table as it is or slice into 2cmthick slices.