-
1
Sauce Gribiche:
-
2
Put the whole eggs and yolks, mustard, and some salt in a large bowl and mash them well together.
-
3
To this paste, add the lemon juice and then the oil, drop by drop, as if making mayonnaise.
-
4
Finish the sauce by adding the chopped herbs, capers, and cornichons.
-
5
Taste and correct the seasoning.
-
6
Roulade:
-
7
Preheat the oven to 350 degrees F. Line a buttered 15 by 10.25, 1 inch deep sheet tray with parchment paper.
-
8
Butter the paper, dust with flour, and tap out the excess.
-
9
Melt the butter in a small saucepan over medium-high heat.
-
10
Add the flour and cook, stirring, for 3 minutes.
-
11
Gradually whisk in the milk.
-
12
Transfer to a large bowl and whisk in the egg yolks , one at a time.
-
13
Season with salt.
-
14
Beat the egg whites until soft peaks form.
-
15
Stir 1/2 of the whites into the yolk mixture and fold in the rest.
-
16
Then fold in the chives and flaked mackerel.
-
17
Pour the batter into the bottom of the prepared pan and smooth gently with a metal spatula.
-
18
Transfer to the oven and cook until golden and firm to the touch, about 10 minutes.
-
19
Cover the egg sponge with a buttered piece of parchment paper, buttered side down.
-
20
Cover with a damp kitchen towel and invert onto a work surface.
-
21
Peel off the paper from the top.
-
22
Allow the Sponge to cool.
-
23
Make the mayonnaise.
-
24
Beat the cream cheese until smooth and fold in the mayonnaise, scallions, dill and lemon juice.
-
25
When the sponge is cool, spread the filling and use a towel to roll it up.
-
26
Cut into 1/2 inch slices with a serrated knife.
-
27
Serve with Sauce Gribiche.
