Smoked Trout and Dill Roulade

Smoked Trout and Dill Roulade
10 Mins
Prep time
50 Mins
Cooking time
Serves 6

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.