Smoked Salmon Souffle Roulade

Directions

1. Generously butter 2 (15- by 10- by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
2. Over medium heat, heat the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 min, stirring till the center bubbles. Remove from heat, and stir in the lowfat milk. Return to heat and cook 3 to 5 min more, stirring continuously, till the mix thickens. Remove from heat.
3. In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mix; beat till smooth.
4. Using an electric mixer, beat the egg whites and cream of tartar till stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
5. Using rubber spatula, divide the batter between the 2 pans and spread proportionately. Bake 15 to 20 min, till the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and throw away the parchment paper.
6. Whip together the salmon, cream cheese, and dill, till light and fluffy. Spread the salmon mix proportionately on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, till the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Chill if not serving immediately.
7. Spread the roulade slices out on a greased baking tray in a single layer so which the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 min. Broil for 3 to 5 min, till lightly browned.
8. This recipe yields 10 to 12 servings.