Dutch Shrimp Roulade

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/4 cups milk
• salt, to taste
• black pepper, freshly ground, to taste
• 4 eggs
• 1/2 cup gouda cheese, grated (mature)
• 1/2 lb shrimp, cooked (either tiny pink or larger but finely chopped)
• 1 teaspoon lemon juice
• 1 pinch cayenne pepper
• 3 ounces cream cheese
• 1/2 cup greek yogurt
• 1 tablespoon chives, minced
• 1 teaspoon orange zest, grated
• 1 lemon, paper thin slices

Recipe

• 1 to make the roulade base: grease the 8 x 10 inch baking sheet and line with greaseproof paper.
• 2 preheat the oven to 390°f.
• 3 melt the butter in a small pan, stir in the flour and cook for a few minutes. add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
• 4 season with salt and pepper.
• 5 transfer to a large bowl and cool slightly.
• 6 separate the eggs.
• 7 beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
• 8 whisk the egg whites until stiff and fold them into the sauce.
• 9 transfer the mixture to the prepared baking sheet spreading it evenly.
• 10 bake for 25 minutes or until just golden brown.
• 11 turn the cooked roulade base a second piece of greaseproof paper, peel off the bottom piece. cover with clean kitchen towel.
• 12 make the filling while the base is baking:
• 13 mix the shrimps with the lemon juice and chilli pepper.
• 14 beat the cream cheese with the umer, snip the chives and add with the orange zest.
• 15 fold in the shrimps and season to taste.
• 16 spread the shrimp mixture over the still warm roulade base.
• 17 using the greaseproof paper as an aid, roll lengthwise.
• 18 transfer to a long serving platter and slice.
• 19 garnish with lemon slices.