Herbed Caviar Roulade

Name: Herbed Caviar Roulade
Yield: 8 to 10 portions as an appetizer
Ingredients: 2 teaspoons corn oil; Pinch of salt; ½ cup unbleached all-purpose flour; 2 eggs; 1 cup milk; 1 tablespoon chopped fresh Italian (flat-leaf) parsley; 2 teaspoons chopped fresh chives; ¼ teaspoon freshly ground black pepper; 10 lemon wedges, for garnish; 2 ounces black caviar; 2 ounces golden caviar; 10 sprigs fresh dill, for garnish; ½ cup finely chopped red onion; 1 cup finely chopped hard-cooked eggs (3 eggs); 1 cup sour cream; 1 cup finely chopped hard-cooked eggs (3 eggs); 2 teaspoons finely chopped fresh dill

Preparation info

8 to 10
portions as an appetizer

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Crepe

2 teaspoons corn oil
2 eggs
1 cup milk

Starter
Vegetarian

Method

Prepare the crêpe: Preheat the oven to 425°F. Brush an 11 × 17-inch jelly roll pan lightly with the corn oil.
In the bowl of an electric mixer, beat the eggs until pale yellow, 15 seconds.
With the mixer on, add the milk in a slow, steady str