Smoked Salmon Roulade
|All purpose flour||1⁄2 Cup (8 tbs) (Gold MedalÂ®)|
|Milk||1 Cup (16 tbs)|
|Chopped fresh dill weed/1 teaspoon dried dill weed||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|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)|
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.