Savoury Swiss roll recipe


Swiss roll is a popular dessert option since it’s easy to make and allows for a lot of room for creativity. You may not have considered adding smoked fish to it as a breakfast option, however. Smoked haddock imparts a smoky, salty umami flavour to the dough, which is otherwise mild. This savoury Swiss roll is a great way to introduce the entire family to something new.

Savoury Swiss roll suggestions

The dough requires a lot of handling, but it’s not difficult to put together. Scrambled eggs may be avoided with a little planning before adding the eggs. Scramble the eggs, then add a couple spoonfuls of the heated mixture and stir to temper the eggs. Since it is not a traditional Swiss roll, the outer shell does not easily crack during rolling. Provide some chopped chives just after taking it out of the oven to add a burst of brightness and break the heaviness of the sauce. that’s been fried in butter and fish.

Try this savoury Swiss roll if you’re looking for something different and reminiscent of contemporary baking. Astound your loved ones with this novel take on breakfast.

Savoury Swiss roll recipe

Savoury Swiss roll recipe

Source: Gary Dunn

Course: Side, Breakfast

Cuisine: Global

Difficulty: Easy

Prep time: 15 minutes

Cooking time: 15 minutes

Baking Time: 45 minutes

Total time: 1 hour 14 minutes

Ingredients

  • 4 tbsp. butter

  • 60g flour

  • 500ml milk

  • 4 eggs, separated

Filling

  • 500g smoked haddock (cooked and flaked)

  • 2 tbsp. butter

  • 250ml plain yoghurt

  • salt and pepper

Method

  • Melt butter. Add flour and stir for one minute. Gradually add (hot) milk and cook, stirring constantly.
  • When thick and smooth remove from heat and stir a little of this hot mixture into the egg yolks.
  • Stir yolks back into cooked mixture. Do this very gradually, starting with just a few spoon-fulls.
  • Beat egg whites until they form stiff peaks and fold in.
  • Grease well and line a Swiss roll tin with waxed or grease-proof paper. Grease and flour this paper.
  • Spread mixture over tin and bake at 160°C for 45 minutes or until brown.
  • Turn out onto waxed paper and peel off back paper.

For the filling

  • Spread with filling and roll up from long side by tilting the paper gently.
    Place with join underneath.
  • Toss flaked fish with butter.  Stir in yoghurt. Season well.


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