Title: Smoked Salmon And Herbed Yogurt Roulade
Categories: March 1990
Yield: 1 servings

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

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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Converted by MM_Buster v2.0l.