Adapted from Bonnie Stern's Appetizers cookbook.
- Converted by MC_Buster
- Serves 8 to 10
- ¼ cup (50 ml) unsalted butter
- ⅓ cup (75 ml) all-purpose flour
- 1½ cups (375 ml) milk, hot
- 6 eggs, separated
- 1 tsp (5 ml) salt
- ¼ tsp freshly ground black pepper
- ¼ tsp (1 ml) cayenne pepper
- ¼ cup (50 ml) fine breadcrumbs
- Butter a large 17x12-inch (43x30cm) jellyroll pan and line with parchment paper.
- Butter again and flour lightly.
- Melt butter in a large saucepan.
- Whisk in flour and cook over low heat for 5 minutes until flour smells "cooked" but mixture is not brown.
- Whisk in milk and bring to a boil.
- Cook for a few minutes until thickened, stirring all the while.
- In large bowl, beat egg yolks together.
- Gradually beat in the sauce.
- Add salt, pepper and cayenne. Mixture should be well seasoned.
- Cool slightly.
- In separate bowl, beat egg whites until light but firm. Do not overbeat.
- Stir a little of the whites into egg yolk mixture and then fold the two mixtures together gently.
- Spread souffle mixture evenly over prepared pan.
- Bake in a preheated 400°F / 200°C oven for 15 to 18 minutes, or until golden.
- Prepare sauce by combining 1 cup (250 ml) yogurt cheese with mayonnaise and mustard.
- Sprinkle souffle with breadcrumbs.
- Cover with clean tea towel. Invert. Carefully remove paper. If you like, trim edges and eat them.
- Gently spread souffle with yogurt cheese for filling.
- Arrange slices of salmon on top.
- Sprinkle with dill.
- Roll up gently along long side.
- Transfer to serving platter using tea towel to lift the roulade.
- To serve, cut roll into 1-inch (2.5cm) slices and drizzle each slice with some of the sauce.