Savory Roulade

Ingredients

Base:

• 6 eggs, separated
• 1 ½ cups bechamel (see recipe)
• Salt and pepper to taste
• Pinch of nutmeg
• ⅛ teaspoon cream of tartar
• ½ cup toasted bread crumbs

Filling:

• ¼ cup minced shallot or scallions
• 2 cups watercress, chopped with stems removed
• 3 ½ cups smoked trout
• 2 tablespoons lemon juice
• 1 to 1 ½ cups homemade mayonnaise (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    324 calories; 27 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 133 milligrams cholesterol; 572 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 one-inch slices

Preparation

1. Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
2. 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.
3. 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.
4. 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.
5. 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.
6. Refrigerate, if desired. To serve return to room temperature.

40 minutes