Salmon And Vegetable Roulade Inna Ramekin (can be lactose free)
Originally from: a recipe card issued in 1997 by Waitrose called
"Potato & Leek Roulade With Marmalade Sauce".
Serves: 6 (one ramekin per person).
Note: easier if you have a food mixer.
Note: the potato makes this fairly substantial, hence there is a
light option below.
- 75 gm butter
- 1 small leek, finely chopped
- 1 large carrot, peeled and coarsely grated
- 3 medium sized Maris Piper potatoes (~350 to 400 gm),
peeled and coarsely grated
- 40 gm plain flour
- 300 ml milk (lactose free if you want a lactose free
- 4 eggs, yolks and whites separated
- 150 gm smoked salmon, chopped up
- 6 tbsp mayonnaise
- the juice of half a lemon, and optionally the rest of the
lemon for decoration
- salt and freshly ground black pepper
- Melt half of the butter in a frying pan and cook the leek
and carrot for 3 to 4 minutes.
- Add the potato and cook for a further 2 to 3 minutes then
leave to cool.
- Melt the other half of the butter in a sauce pan.
- Add the flour and cook for 1 minute.
- Gradually add the milk to make a smooth sauce and then cook
for 2 minutes or until it thickens.
- Leave to cool for 15 minutes (so that the egg yolks don't
scramble) and then mix in the egg yolks.
- Preheat the oven to 220 C.
- Combine the white sauce with the cooked vegetables.
- Whisk the egg whites (e.g. in a food mixer for 3 minutes)
- Gently fold the egg whites into the vegetable/sauce
- Grease and line a Swiss roll tin and pour the mixture into
- Cook for 15 minutes or until a knife pushed into the
mixture comes out with no mixture stuck to it; you need this
to be properly cooked in order that you can handle it.
- Slide out of the Swiss roll tin, still on the paper, onto a
cooling rack and leave to cool for 10 minutes.
- If you have a lemon zester that has a spiral cutting tool
on it and you want to decorate each ramekin nicely, use it now
on your lemon to get the longest set of zest spirals you can.
- While it is cooling, mix together the salmon, mayonnaise,
the lemon juice and a few very good twists of black pepper.
- Sandwich the cooked roulade between two chopping boards and
flip it over so that you can carefully peel off the baking
- For each ramekin, proceed as follows:
- Cut a square of the roulade of the same dimension as your
ramekin: e.g. this might result in a grid of 3 x 6.
- Squish one square into the ramekin.
- For the light option, just fill the remainder of the
ramekin with a good two tablespoons of the salmon mixture
and stop there.
- Otherwise, add one good tablespoon of the salmon mixture
to form a thin layer completely covering the roulade.
- Squish a second square of roulade on top of that.
- Finish with another good tablespoon of the salmon mixture
to complete the job.
- Consider decorating each ramekin either with two thing
crescents of lemon or, if you got some spiral in step 14
above, use that.
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