SMOKED SALMON ROULADES

Makes: 20

1 tablespoon chopped dill
1 tablespoon chopped parsley
1 tablespoon grated parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tablespoons drained capers
4 ounces sliced smoked salmon
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt

Preheat oven to 375 degrees.
Line a jelly roll pan 10-inch by 15-inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, Parmesan cheese, and egg yolks. Whisk the whites with 1/4 teaspoon cream of tartar until medium stiff. Fold into the herb mixture.
Spread over the surface of pan, and bake for 10 to 12 minutes. Turn over a sheet of transparent paper, and peel away the paper lining. Allow to cool.
Combine cream cheese with capers, and seasonings. Spread over surface of roulade. Cover with smoked salmon.
Roll up like a jelly roll. Wrap in foil or film. Chill. Unwrap, and slice into 20 rolls. Serve cold.