Ingredients
For 2 Roulade - Swiss roll
For the sponge
8
Egg white(s)
1pinch(es)
Salt
8
Egg yolk(s)
80g
Parsley, finely chopped
120g
AP Flour, plain
For the filling
200g
QimiQ Whip, chilled
160g
Quark 20 % fat
25g
Horseradish, finely grated
Salt and pepper
10ml
Lemon juice
400g
Smoked salmon, sliced
Preparation
- Preheat the oven to 360 °F (conventional oven).
- For the sponge: whisk the egg whites and salt until stiff. Carefully add the egg yolks and parsley and fold in the flour.
- Pour the mixture onto a baking sheet lined with baking paper. Bake in the hot oven for approx. 7 minutes. Tip onto a clean tea towel, peel off the baking paper, roll whilst warm and allow to cool.
- For the filling: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl). Add the quark, horse radish, salt, pepper and lemon juice and continue to whip until the required volume has been achieved.
- Carefully unroll the sponge. Spread the filling onto the sponge, cover with the smoked salmon and roll back up. Chill for approx. 4 hours.
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