This delicious dish is usually served with sour cream. Use fresh herbs if at all possible; if you are using dried, halve the amounts indicated below. If you aren't lucky enough to have fresh salmon handy, frozen or good-quality canned can be substituted although the taste won't be quite as good.
3 - 4 servings
275 g (10 oz) Cooked fresh salmon, skinned
4 Eggs, separated
25 g (1 oz) 2 Tbs Butter, melted
3 Tbs Flour
Salt and pepper to taste
2 tsp Chopped chives
1 tsp Chopped fresh fennel
1/2 tsp Chopped fresh marjoram
2 tsp White wine vinegar
2 Tbs Double (heavy) cream
1. Line the base and sides of an 18 cm (7 in x 25 cm/ 10 in baking pan with greaseproof or waxed paper, allowing the paper to stand about 2 1/2 cm ( 1 in) above the sides of the pan. Grease the paper and set aside.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
3. Puree the salmon in a blender or food mill and set aside.
4. Put the egg yolks in a large bowl and beat until they are pale and thick. Gradually beat in the melted butter, then stir in the flour, a tablespoon at a time, until the ingredients are thoroughly combined. Stir in the pureed salmon, seasoning, herbs, vinegar and cream until the mixture is smooth.
5. Beat the egg whites in a second bowl until they form stiff peaks. Carefully fold the egg whites into the salmon mixture until they are thoroughly combined.
6. Pour the salmon mixture into the pan and smooth the top. Put the pan into the oven and bake for 15 minutes, or until the mixture is just firm to the touch and pale golden brown. Remove from the oven. Turn the mixture out on to a large piece of greaseproof or waxed paper, then remove and discard the paper from the mixture.
7. Using the greaseproof or waxed paper, roll up the mixture Swiss (jelly) roll style. Transfer to a warmed serving plate and serve at once.
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