Savory Tuna and Egg Mimosa Swiss Roll – Page 3 – Recette
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Savory Tuna and Egg Mimosa Swiss Roll

  1. Prepare the tuna and egg filling. Drain the tuna thoroughly, then flake it finely in a bowl. Finely chop or grate the hard-boiled eggs and add them to the tuna. Stir in the mayonnaise, lemon juice, and chopped herbs, seasoning with salt and pepper. If using fresh cheese, add it at this stage to make the filling creamier and easier to spread. Mix until the texture is homogeneous but still slightly textured.
  2. Assemble the roll. Gently unroll the cooled sponge. Spread the filling evenly over the surface, reaching close to the edges while keeping the layer consistent in thickness. Roll the sponge back up tightly but without pressing too hard, so the filling stays evenly distributed and the roll keeps a clean, round shape.
  3. Chill and set. Wrap the rolled cake tightly in plastic wrap to help it hold its shape. Refrigerate for at least 2 hours, or overnight if possible. This resting time allows the flavors to develop and makes slicing much cleaner.
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