Tuna mousse aperitif roll
After a big cake phase, a roulade phase ^^.
Preparation
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Step 1
Butter a sheet of baking parchment and lay it in a rectangular tin.
Make the sponge: whisk the egg yolks with the very hot water, the pinch of salt and the finely chopped rocket. Add the flour and mix again.
Whisk the egg whites to stiff peaks and add them to the previous mixture.
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Step 2
Preheat the oven to 180°C.
Pour this mixture into the dish lined with the baking parchment.
Bake for 8 minutes.
Turn the sponge out onto a slightly damp tea towel and roll it up on itself to give it its shape.
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Step 3
Blitz the tuna, the thick crème fraîche, the mustard and the chives. Season lightly with salt.
Spread it over the sponge.
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Step 4
Roll the sponge up on itself, pressing well so there are no gaps when you serve it.
Wrap it in cling film and chill it in the fridge.
Recipe photos
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