- For the rolled soufflé:
- 60 g butter
- 70 g flour
- A pinch of salt
- 2 cups full cream milk, warmed
- 4 extra-large free-range eggs, separated
- Sour cream or crème fraîche, for serving
- Dill sprigs, to garnish
- For the filling, combine:
- 2 x 125 g tubs taramasalata
- 1 x 250 tub low-fat cream cheese, at room temperature
- 2-3 T chopped dill
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 160°C.
Melt the butter in a medium saucepan. Stir in the flour and salt until smooth. Gradually whisk in the warmed milk, stirring all the time until thick and smooth.
Remove from the heat and whisk a little of the hot mixture with the egg yolks, then add to the rest of the thickened mixture. Fold in the stiffly beaten egg whites, about a third at a time.
Line a buttered baking pan, about 35 cm x 24 cm, with baking paper, or coat with cooking spray. Add the soufflé mixture, smoothing evenly across the pan.
Bake near the bottom of the oven for 45 minutes or until golden.
Turn out onto a sheet of baking paper and carefully peel off the paper. Spread with the filling and carefully roll up lengthways.
Serve at room temperature, with sour cream or crème fraîche and garnished with sprigs of dill, or refrigerate until serving.
A melt-in-the-mouth roulade wraps around a piquant creamy filling that’s easier to make than it looks.