Smoked salmon roll-up from Food52 by Dorie Greenspan

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Notes about this recipe

  • Foodycat on January 06, 2022

    This is my first time making a roulade sort of thing and I am very proud. The savoury sponge was very obedient! I used a smaller tin, 10 x 15" and it cooked in the stated time and ended up with a good ratio of filling to sponge. The cooked sponge smelled absolutely delicious but despite all the lovely ingredients (poppy seeds, onion powder, garlic powder, lemon zest and juice) once it was cool it had very little flavour of its own. I can see that this is going to be my party piece, when parties are a thing again.

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