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Ingredients
BASE
6 eggs, separated
1 ½ cups bechamel (see recipe)
Salt and pepper to taste
Pinch of nutmeg
⅛ teaspoon cream of tartar
½ cup toasted bread crumbs
FILLING
¼ cup minced shallot or scallions
2 cups watercress, chopped with stems removed
3 ½ cups smoked trout
2 tablespoons lemon juice
1 to 1 ½ cups homemade mayonnaise (see recipe)
Nutritional analysis per serving
8 grams carbs; 125 milligrams cholesterol; 354 calories; 8 grams monosaturated fat; 15 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 1 gram fiber; 644 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
- Step 2
Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
- Step 3
Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with ¼ cup bread crumbs. Spread roulade base evenly in prepared baking pan.
- Step 4
Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with ¼ cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
- Step 5
Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
- Step 6
Refrigerate, if desired. To serve return to room temperature.
Private Notes