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Smoked Salmon Roulade

Danette's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs) (Gold Medal®)
  Milk 1 Cup (16 tbs)
  Chopped fresh dill weed/1 teaspoon dried dill weed 1 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Eggs 4
  Green onions 3 Medium, chopped (3 tablespoons)
  Flaked or chopped smoked salmon 1 Cup (16 tbs)
  Shredded gruyre cheese/Swiss cheese 1 1⁄2 Cup (24 tbs) (6 ounces)
  Chopped fresh spinach 1 Cup (16 tbs)
Directions

1. Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
2. Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
3. Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Feel: 
Rich
Method: 
Baked
Occasion: 
Christmas, Diwali
Interest: 
Holiday, Kids
Ingredient: 
Cheese, Egg, Milk Product, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
6

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