Smoked Salmon and Dill Roulades (Delicious Magazine Dec '10/Jan'11)
INGREDIENTS
1 cup (150g) plain flour
1 1/4 cups (310ml) milk
3 eggs, lightly beaten
2 tbs finely chopped dill + extra to garnish
20g unsalted butter chopped into 8 pieces
250g fresh ricotta
300g smoked salmon slices
1/3 cup ocean trout or salmon roe
METHOD
1. Sift flour and 1 tsp of salt into bowl.
2. Add milk and eggs
3. Stir until smooth
4. Pour through a sieve to remove lumps and add chopped dill
5. Heat Swiss diamond fry pan and melt butter and cook crepes
6. Stir remaining dill into ricotta and add plenty salt/pepper
7. Spread heaped tablespoon of ricotta mix onto crepe
8. Cover cheese with layer of salmon and roll tightly
9. Cut in half then slice each half on the diagonal (gives 4 pieces)
10. Stand on platter and top with dill and row
1 1/4 cups (310ml) milk
3 eggs, lightly beaten
2 tbs finely chopped dill + extra to garnish
20g unsalted butter chopped into 8 pieces
250g fresh ricotta
300g smoked salmon slices
1/3 cup ocean trout or salmon roe
METHOD
1. Sift flour and 1 tsp of salt into bowl.
2. Add milk and eggs
3. Stir until smooth
4. Pour through a sieve to remove lumps and add chopped dill
5. Heat Swiss diamond fry pan and melt butter and cook crepes
6. Stir remaining dill into ricotta and add plenty salt/pepper
7. Spread heaped tablespoon of ricotta mix onto crepe
8. Cover cheese with layer of salmon and roll tightly
9. Cut in half then slice each half on the diagonal (gives 4 pieces)
10. Stand on platter and top with dill and row
