Light,
pretty and delicious. With a little bit of effort, these bite-sized canapés
will delight at you next cocktail party.
Spinach and Salmon Roulade
Makes about 40 bite-sized pieces.
You would need:
For the filling
420g Tinned salmon, drained and bones removed
4 Spring onions, trimmed and chopped finely
½ Cup mayonnaise
1 Tbls Chives, chopped
Salt, pepper & lemon juice to taste
For the dough
60g Butter
1/3 Cup flour
4 Extra large eggs, separated
1 Packet (200g) fresh baby spinach leaves (or 250g frozen
spinach)
How to make the
roulade:
The filling
Combine all the ingredients and mix well. Season with salt, pepper and lemon juice to taste.
Set aside.
The dough
Blanche fresh spinach for 3 minutes, drain and squeeze out
moisture. (Or
Cook frozen spinach over low heat until the liquid has
evaporated.)
Melt the butter in a pan, add flour and stir for 1 minute,
then slowly add the milk stirring constantly. Boil until mixture thickens.
Remove pan from the heat and quickly stir in the egg yolks
and spinach.
Transfer the mixture to a mixing bowl.
Beat egg whites till soft peaks form, and fold lightly into
spinach mixture.
Grease 2 Swiss roll pans, line it with good strong baking
paper and grease the baking paper too.
Divide your dough into two halves and bake in separate swiss roll pans.
Spread the mixture evenly into the pans and bake at 200°C for
12 – 15 minutes or until puffed and golden brown.
Remove from the oven and tip the dough onto a tray lined
with a damp clean dish cloth.
Remove the pan, and gently pull the baking paper off the
roulade.
Spread the filling immediately and roll while still warm.
Assembling
Spread the filling onto the dough and using the dish cloth
roll the roulade into a swiss roll form.
Roll onto cling wrap and refrigerate, allowing it to set
slightly before slicing.
Tomato and Baby Marrow Roulade
Makes about 40 bite-sized pieces.
You would need:
For the filling
375g Baby marrows, grated
1 Onion, finely chopped
30g Butter
1 tsp Dijon mustard (or any prepared mustard)
2 tsp Cornflour
1 Tbls Sour cream
3 or more sun-dried tomatoes, chopped (we used Ina Paarman – which is softter)
Salt, black pepper and pinch of castor sugar to taste
For the dough
60g Butter
½ Cup flour
1 Cup milk
4 Extra large eggs, separated
2 Tbls Tomato paste
How to make the
roulade:
The filling
Sprinkle grated baby marrow with salt and let it stand 1 hour.
Rinse the baby marrow with cold water, drain and squeeze out extra moisture.
Melt butter in a pan, and sauté chopped onion until tender.
Add mustard and baby marrow and cook for about 1 minute.
Add blended cornflour and sour cream and cook until the mixture thickens.
Add chopped sun-dried tomatoes and salt, pepper and castor sugar to taste.
The dough
Melt the butter in a pan, add flour and stir for 1 minute,
then slowly add the milk stirring constantly. Boil until mixture thickens.
Remove pan from the heat and quickly stir in the egg yolks
and tomato paste.
Transfer the mixture to a mixing bowl.
Beat egg whites till soft peaks form, and fold lightly into tomato
mixture.
Grease 2 Swiss roll pans, line it with good strong baking paper and grease the baking paper too.
Divide your dough into two halves and bake in separate swiss roll pans.
Spread the mixture evenly into the pans and bake at 200°C for 12 – 15 minutes or until puffed and golden brown.
Remove from the oven and tip the dough onto a tray lined with a damp clean dish cloth.
Remove the pan, and gently pull the baking paper off the roulade.
Spread the filling immediately and roll while still warm.
Assembling
Spread the filling onto the dough and using the dish cloth
roll the roulade into a swiss roll form.
Roll onto cling wrap and refrigerate, allowing it to set
slightly before slicing.
Tips:
- You can make the roulade dough a day in advance, rolling it up as above (while still warm) without the filling, covering it with cling wrap and keeping it in the fridge. To use, unroll the dough, spread the filling and roll up again.
- You can use tuna in water for a more affordable version.
- Experiment with flavours and fillings.
- If you don't roll the dough while it's still hot (or moist from being in cling film overnight), it will crack.
