Seasonal local food recipe No.231 – Gruyere salad roulade

This is a perfect dish to serve on a hot summer’s day.  It’s from Cordon Vert by Colin Spencer.

Serves 4-6

Preparation time: 30-40 minutes
Cooking time: 10-15 minutes

2 tbs parmesan cheese, grated
55g fresh wholemeal breadcrumbs
170g gruyère cheese, grated
4 eggs, separated
150 ml single cream
sea salt and freshly ground black pepper
2-3 pinches cayenne pepper
2 tbs warm water
4-5 tbs mayonnaise
salad leaves, shredded
2-3 tomatoes, finely sliced
30g mushrooms, finely sliced
1 tbs fresh chives, parsley or mint, chopped
bunch of watercress to garnish

Preheat the oven to 200°C/Gas Mark 6.  Line a swiss roll tin with greaseproof paper and sprinkle with half the parmesan cheese.

Mix the breadcrumbs and gruyere cheese together in a bowl.  Add the egg yolks, cream, salt, pepper and cayenne pepper.  Stir in the water.  Whisk the egg whites until stiff and fold into the cheese mixture.  Pour into the swiss roll tin and bake for 10-15 minutes until firm and springy to the touch.

Remove from the oven and let cool.  Sprinkle another piece of greaseproof paper with the rest of the parmesan cheese and turn the cheese roulade onto the paper.  Peel off the paper on top and spread the mayonnaise over the roulade, then sprinkle with the salad leaves, tomatoes, mushrooms and herbs.  Roll up loosely, but firmly.  Transfer to a serving dish, garnish with watercress and serve in slices.

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