tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned
4 ounces smoked salmon, sliced
Preheat oven to
375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush
In a medium mixing bowl, combine dill, parsley, parmesan
cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar
until medium stiff. Fold into the herb mixture.
Spread evenly over the
surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan
over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper,
and seasoned salt. Spread over the surface of the baked roulade. Arrange the
slices of smoked salmon over the cream cheese mixture.
tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and
refrigerate for 2 hours or more.
Unwrap the salmon
roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve