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Egg, Goat’s Cheese & Smoked Salmon Roulade

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5 Average Rating

Bring a touch of elegance to your alfresco table with this showstopping Egg, Smoked Salmon and Goat’s Cheese Roulade. Created by award winning cookbook author Belinda Jeffery, this savoury take on a classic Swiss roll pairs a light, golden cheese sponge with a luscious filling of herb-flecked goat’s cheese, mashed egg, and ribbons of smoked salmon.

Chilled until perfectly set, each slice reveals a beautiful swirl of colour and flavour - rich, creamy, and wonderfully fresh. It’s a vibrant centrepiece that celebrates the versatility and goodness of eggs - perfect for summer entertaining.

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Published

Ingredients

Roulade
  • 60g unsalted butter
  • 55g plain flour
  • 1¾ cups (440ml) cold milk
  • 6 eggs, separated
  • 60g finely grated parmesan
  • 1 teaspoon sea salt
Filling
  • 250g cream cheese, at room temperature
  • 125g marinated goat’s cheese in olive oil
  • 1 heaped tablespoon finely chopped chives
  • 1 heaped tablespoon finely chopped parsley
  • 1 heaped tablespoon finely chopped dill
  • 1 tablespoon good-quality mayonnaise
  • Sea salt, to taste
  • 3 hard boiled eggs, mashed 
  • 250g smoked salmon, torn or sliced into small pieces
To serve
  • Herb sprigs and sliced hard boiled egg, to serve

Method

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  1. Preheat your oven to 180°C. Lightly butter a shallow baking tin (approx. 34cm x 23cm x 2cm) and line the bottom and sides with a large sheet of baking paper so it sits above the rim of the tin. Set it aside. 
  2. For the roulade, melt the butter in a large saucepan over medium/low heat. Stir in the flour and cook, stirring regularly, for about 3 minutes until the mixture looks sandy - a sauce whisk is ideal for stirring this, as its flat base gets into the corners of the pan. Increase the heat slightly and whisk in the cold milk. Bring the mixture to a gentle bubble, then reduce the heat so the bubbles just plop slowly and cook the sauce, whisking regularly, for 5 minutes or so until it’s smooth and very thick. 
  3. Remove it from the heat and whisk in the egg yolks, one at a time, making sure each one is well incorporated before adding the next. Stir in the grated parmesan and salt and, once the parmesan has melted, set the sauce aside. 
  4. Tip the whites into a clean, dry mixing bowl and whip them with a pinch of salt until they form smooth soft peaks when you lift the beaters out of the bowl. Gently mix a quarter of the beaten whites into the cheese sauce to lighten it, then add this mixture to the remaining whites in the bowl and gently fold the two together. Try to use as gentle a touch as possible for this to keep the roulade light – it’s better to have a few streaks of white showing than to over-mix it and risk deflating the mixture. 
  5. Spread the cheese mixture evenly into the prepared tin, making sure it reaches into the corners. Bake it for about 17 – 19 minutes, or until the roulade feels springy and firm in the centre when you press on it gently. 
  6. While the roulade is baking, slightly overlap two large sheets of baking paper on your work bench. When the roulade is ready, remove it from the oven and, taking your courage in both hands, quickly invert it onto the sheets of baking paper. I know this seems a bit precarious, but it does work! Remove the tin and leave the roulade to cool for 20 minutes or so. (If the baking paper lining from the tin sticks to the roulade, just leave it there until you come to roll the roulade.) 
  7. Meanwhile, to make the filling put the cream cheese and goat’s cheese into a food processor and whiz them together, stopping and scraping down the sides occasionally, until the mixture is smooth. Add the chopped chives, parsley, dill, mayonnaise and salt to taste, then whiz everything together again to thoroughly combine them. 
  8. When the roulade is cool, use a long palette knife to spread the cream cheese mixture evenly over it. Sprinkle the mashed eggs all over the top, then cover these with the smoked salmon. Next, it needs to be rolled up to enclose the filling. I find the easiest way to do this is to roll it from the long side nearest you, using the paper to help you shape it into a log. (Start the roll with as tight a fold as you can, to avoid leaving a gap in the centre of the roulade.) This may sound a bit awkward but it isn’t that hard to do as the roulade is quite flexible.
  9. Once it’s rolled, wrap the paper tightly around the roulade to help keep its shape, and carefully transfer it to a baking tray using that long palette knife again or a couple of wide spatulas.  Don’t worry if it loses its shape a bit as you do this, just pat it back with your hands then put the tray with the roulade into the fridge. Chill it for at least 2 hours to firm everything up (it’s much easier to handle when it is cold).
  10. At this stage, you can serve the roulade immediately, or cover it loosely and leave it overnight. About 15 minutes before you are ready to serve it, take the roulade out of the fridge to warm it up a little.
  11. Slip it onto a long serving platter, and carefully wiggle the baking paper out from underneath it. Decorate with herb sprigs and egg slices. 

 

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Average Rating: 5

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