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1
Generously butter 2 (15-by-10-by-1-inch) baking (jelly roll) pans and line them with parchment paper.
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2
Preheat the oven to 350F.
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3
Over the medium heat, melt the butter in a saucepan.
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4
Whisk in the flour, cayenne and salt.
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5
Cook 3 to 5 minutes, stirring until the center bubbles.
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6
Turn off the heat and stir in the milk.
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7
Cook 3 to 5 minutes more, stirring continuously, until the mixture thickens.
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8
Remove from heat.
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9
In a large bowl, beat the egg yolks with a wire whisk.
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10
Gradually whisk in the flour mixture; beat until smooth.
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11
Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form.
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12
Gently fold the whites into the yolks, being careful not to overmix.
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13
Using a rubber spatula, divide the batter between the two pans and spread evenly.
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14
Bake 15 to 20 minutes, until the roulade springs back when touched in the center.
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15
When completely cooled, invert the roulade sheets onto a clean surface and discard the parchment paper.
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16
Whip together the salmon, cream cheese and dill until light and fluffy.
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17
Spread the salmon mixture evenly on the surface of the roulade.
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18
Place one of the 15-inch roulade sides in front of you.
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19
Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling.
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20
Cut each roulade into 10 slices.
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21
Refrigerate if not serving immediately.
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22
Spread the roulade slices out on a greased baking tray in a single layer so that the spiral is on the top and bottom of each slice.
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23
Sprinkle with Parmesan cheese.
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24
Reheat in a 350F oven for 8 to 10 minutes.
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25
Broil for 3 to 5 minutes, until lightly browned.
