Smoked Salmon Roulade

Description
Adapted from Bonnie Stern's Appetizers cookbook.
 * Converted by MC_Buster
 * Serves 8 to 10

Ingredients

 * ¼ cup (50 ml) unsalted butter
 * ⅓ cup (75 ml) all-purpose flour
 * 1½ cups (375 ml) milk, hot
 * 6 eggs, separated
 * 1 tsp (5 ml) salt
 * ¼ tsp freshly ground black pepper
 * ¼ tsp (1 ml) cayenne pepper
 * ¼ cup (50 ml) fine breadcrumbs

Filling

 * 1½ cups (375 ml) yogurt cheese
 * 8 oz thinly sliced smoked salmon
 * 2 tbsp (25 ml) chopped fresh dill

Sauce

 * 1 cup (250 ml) yogurt cheese
 * 2 tbsp (25 ml) mayonnaise
 * ¼ cup (50 ml) Russian-style mustard

Directions

 * 1) Butter a large 17x12-inch (43x30cm) jellyroll pan and line with parchment paper.
 * 2) Butter again and flour lightly.
 * 3) Melt butter in a large saucepan.
 * 4) Whisk in flour and cook over low heat for 5 minutes until flour smells "cooked" but mixture is not brown.
 * 5) Whisk in milk and bring to a boil.
 * 6) Cook for a few minutes until thickened, stirring all the while.
 * 7) In large bowl, beat egg yolks together.
 * 8) Gradually beat in the sauce.
 * 9) Add salt, pepper and cayenne. Mixture should be well seasoned.
 * 10) Cool slightly.
 * 11) In separate bowl, beat egg whites until light but firm. Do not overbeat.
 * 12) Stir a little of the whites into egg yolk mixture and then fold the two mixtures together gently.
 * 13) Spread souffle mixture evenly over prepared pan.
 * 14) Bake in a preheated 400°F / 200°C oven for 15 to 18 minutes, or until golden.
 * 15) Prepare sauce by combining 1 cup (250 ml) yogurt cheese with mayonnaise and mustard.
 * 16) Sprinkle souffle with breadcrumbs.
 * 17) Cover with clean tea towel. Invert. Carefully remove paper. If you like, trim edges and eat them.
 * 18) Gently spread souffle with yogurt cheese for filling.
 * 19) Arrange slices of salmon on top.
 * 20) Sprinkle with dill.
 * 21) Roll up gently along long side.
 * 22) Transfer to serving platter using tea towel to lift the roulade.
 * 23) To serve, cut roll into 1-inch (2.5cm) slices and drizzle each slice with some of the sauce.