| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg sponge; (recipe follows) |
| 2 |
c |
Plain yogurt; drained in a fine |
|
|
; sieve, covered, |
|
|
; overnight |
| 1 |
c |
Loosely packed flat-leafed parsley leaves; chopped fine |
| 1/2 |
c |
Finely chopped scallion greens |
| 1 |
tb |
Drained bottled capers; chopped fine |
| 3 |
oz |
Sliced smoked salmon; cut into 1/2-inch |
|
|
; strips |
INSTRUCTIONS
Make the egg sponge and let it cool to room temperature, covered with a
sheet of wax paper. In a bowl combine well the yogurt, the parsley, the
scallion greens, and the capers. Spread the egg sponge evenly with the
yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the
salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt
mixture, and starting with a long side roll up the egg sponge jelly-roll
fashion. Trim the ends diagonally and slice the roulade.
Serves 8 to 10 as a first course.
Gourmet March 1990
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