Smoked Salmon Roulade

Smoked Salmon Roulade

This easy yet elegant breakfast dish is all rolled up and ready for raves.

Prep Time

25

Minutes

Total Time

43

Minutes

Makes

6

servings

1/2
cup Gold Medal® all-purpose flour
1
cup milk
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
2
tablespoons butter or margarine, melted
1/4
teaspoon salt
4
eggs
3
medium green onions, chopped (3 tablespoons)
1
cup flaked or chopped smoked salmon
1 1/2
cups shredded Gruyère or Swiss cheese (6 ounces)
1
cup chopped fresh spinach
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
A quick French lesson: Roulade is the French term for a thin slice of meat rolled around a savory filling. In any language, this salmon roll is delicious!
Substitution
You can substitute an 8-ounce can of red salmon, drained and flaked, for the smoked salmon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 9 g,),
  • Cholesterol 185 mg;
  • Sodium 440 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 1 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.