Salmon, asparagus and dill roulade

February 6, 2012 (Last Updated: January 11, 2019)
Salmon, asparagus and dill roulade recipe

A wonderfully retro roll meets some classic flavours. Salmon, asparagus and dill roulade is a great addition to your brunch, lunch or dinner table.

To drink: A splash of Semillon adds richness and body to Sauvignon Blanc, which is a classic match with asparagus. Try Cape Point’s Islied h.

Salmon, asparagus and dill roulade

Serves: 4
Cooking Time: 1 hr 10 mins

Ingredients

  • Roulade

  • 90g butter
  • 60g (½ cup) cake flour
  • 5ml (1 tsp) Dijon mustard
  • 300ml milk
  • salt and freshly ground black pepper, to taste
  • 6 large eggs, separated
  • Filling

  • 200ml crème fraîche
  • 5 sprigs of fresh dill, roughly chopped
  • 125ml (½ cup) basil pesto
  • salt and freshly ground black pepper, to taste
  • 250g asparagus, blanched
  • 500g salmon, cooked and flaked
  • 300g vine tomatoes, roasted fresh basil, to serve

Instructions

1

For the roulade, preheat the oven to 180°C. Line a baking tray with baking paper.

2

Melt the butter and stir in the flour. Cook for a minute and then whisk in the mustard and milk. Allow to thicken while constantly whisking. Season and allow to cool for 10 minutes.

3

Whisk the egg yolks into the thick white sauce mixture. Whisk the egg whites in a separate bowl until stiff. Fold this mixture into the egg yolk sauce.

4

Using a palette knife, spread the mixture onto the lined baking tray and bake until risen and golden, about 15 – 20 minutes. Turn it out onto a clean, damp kitchen cloth and gently peel off the baking paper. Gently roll the baked roulade, while still on the cloth, into a cylinder shape and rest for 10 minutes.

5

Unroll the roulade. Lightly combine the crème fraîche, dill and pesto together and season. Spread the pesto mixture onto the roulade.

6

Place the asparagus close to the edge at the bottom of the shortest side – it works best to roll up the roulade from the shortest side.

7

Scatter the salmon all over and gently roll the roulade up to form a cylinder shape.

8

Place on a serving platter, scatter the tomatoes on top and garnish with the fresh basil. Serve immediately.

 

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