Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/smoked-trout-and-dill-roulade/
Home
Recipes
Smoked Trout and Dill Roulade
Back
Smoked Trout and Dill Roulade
10 Mins
Prep time
50 Mins
Cooking time
Serves
6
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
60g butter
1/2 cup plain flour
2 cups milk
4 eggs, separated
1 tablespoon finely chopped dill
185g PHILADELPHIA Spreadable Cream Cheese, softened
1/4 cup light sour cream
1 whole smoked trout, skin removed and broken into pieces
1/4 cup finely chopped walnuts
1 tablespoon finely chopped chives
2 teaspoons lemon juice
100g baby spinach leaves, wilted
1 yellow capsicum, roasted and cut into strips
How to make it
MELT the butter in a medium saucepan; add the flour and cooking for 1 minute, stirring continuously. Gradually add the milk and stir until the sauce boils and thickens. Remove from heat and stir in the egg yolks and dill. Salt and pepper to taste.
BEAT the egg whites in a medium bowl until stiff and gently fold in the sauce. Pour into a greased and lined 36cm Swiss roll pan and bake at 190°C for 12-15 minutes, or until set and golden. Turn out onto a clean tea towel. Remove the baking paper and allow to cool.
MIX together PHILLY, sour cream, trout, walnuts, herbs and lemon juice until combined. Spread over the sponge and top with a single layer of spinach then yellow capsicum. Using the tea towel to assist, roll up from the short end as for a Swiss roll to enclose filling. Refrigerate at least 2 hours to firm. Slice and serve with crusty bread or toast.
Recipe or Meal Type
Entertaining
Cuisines
Seafood
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast