SAVORY ROULADE

Savory Roulade image

Provided by Marian Burros

Time 40m

Yield 10 one-inch slices

Number Of Ingredients 11

Ingredients

6 eggs, separated
1 1/2 cups bechamel (see recipe)
Salt and pepper to taste
Pinch of nutmeg
1/8 teaspoon cream of tartar
1/2 cup toasted bread crumbs
1/4 cup minced shallot or scallions
2 cups watercress, chopped with stems removed
3 1/2 cups smoked trout
2 tablespoons lemon juice
1 to 1 1/2 cups homemade mayonnaise (see recipe)

Steps:

Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
Refrigerate, if desired. To serve return to room temperature.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 23 grams, Sodium 2288 milligrams, Sugar 18 grams, TransFat 1 gram