Name: Smoked Salmon Roulade
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

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Smoked Salmon Roulade

Oven400°F / 200°C

Time15 to 18 minutes

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

Directions

Make the base

Butter a large 17x12-inch (43x30cm) jellyroll pan and line with parchment paper.
Butter again and flour lightly.
Melt butter in a large saucepan.
Whisk in flour and cook over low heat for 5 minutes until flour smells "cooked" but mixture is not brown.
Whisk in milk and bring to a boil.
Cook for a few minutes until thickened, stirring all the while.
In a large bowl, beat egg yolks together.
Gradually beat in the sauce.
Add salt, pepper and cayenne. Mixture should be well seasoned.
Cool slightly.

Bake the soufflé

In a separate bowl, beat egg whites until light but firm. Do not overbeat.
Stir a little of the whites into the egg yolk mixture and then fold the two mixtures together gently.
Spread soufflé mixture evenly over prepared pan.
Bake in a preheated 400°F / 200°C oven for 15 to 18 minutes, or until golden.
Prepare sauce by combining 1 cup (250 ml) yogurt cheese with mayonnaise and mustard.
Sprinkle soufflé with breadcrumbs.
Cover with a clean tea towel and invert.
Carefully remove paper.
If you like, trim edges and eat them.

Fill, roll and serve

Gently spread soufflé with yogurt cheese for filling.
Arrange slices of salmon on top.
Sprinkle with dill.
Roll up gently along long side.
Transfer to serving platter using tea towel to lift the roulade.
To serve, cut roll into 1-inch (2.5cm) slices and drizzle each slice with some of the sauce.

Nutrition, whole recipe (rough)

798Calories

28 gProtein

26 gFat

110 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Yolks enrich the base while whipped whites lift and set the soufflé.
All-purpose flour: Thickens the melted butter and milk into a stable sauce base.
Unsalted butter: Carries the flour roux and adds richness and flavour.
Milk: Hydrates the flour so the roux thickens into a smooth, creamy sauce.

The step that matters

Beating the egg whites. Beat the whites until light but firm, and do not overbeat. Overbeaten whites turn grainy and lose air, so the soufflé may crack and fail to rise well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Smoked Salmon Roulade