Smoked Salmon Goat Cheese And Asparagus Roulade Recipes

Steps:

• Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
• Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
• Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
• Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
• Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
• Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

Steps:

• Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
• Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
• In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
• Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
• Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
• Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
• Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Steps:

• Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
• Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
• Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.