• Ingredients: 23
  • Serves: 8

Smoked salmon and herbed yogurt roulade with egg sponge, plain yogurt, drained in a fine sieve, covered, overnight, loosely packed flat-leafed parsley leaves, chopped fine, finely chopped scallion greens, drained bottled capers, chopped fine, sliced smoked salmon, cut into 1/2-inch strips.

Ingredients

  • 1 egg sponge
  • 2 cups plain yogurt, drained in a fine sieve, covered, overnight
  • 1 cup loosely packed flat-leafed parsley leaves, chopped fine
  • 1/2 cup finely chopped scallion greens
  • 1 tbsp. drained bottled capers, chopped fine
  • 3 oz. sliced smoked salmon, cut into 1/2-inch strips

For the tartar sauce

  • 1 lb. cod fillet, poached and flaked
  • 2 large eggs, beaten lightly
  • 1/4 cup thinly sliced scallion
  • 1 tbsp. finely chopped fresh parsley leaves
  • 2 tbsps. minced onion
  • 1/4 cup fine fresh bread crumbs
  • Tabasco to taste
  • 1 cup finely ground Saltines seasoned with salt and pepper
  • vegetable oil for deep-frying

For the soup

  • 8 coriander sprigs for garnish

Walnut Goat Cheese

  • *Dried porcini are available at Italian markets and specialty foods stores.

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers.

    For this step you will need

  2. Step 2 Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion.

    For this step you will need