Smoked Salmon Roulade

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

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( 17 Ratings)

17 Ratings

5 Stars 71%

4 Stars 24%

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Prep Time 25 min
Total Time 43 min
Servings 0

Ingredients

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

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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.

EXPERT TIPS

Expert Tips

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!

You can substitute an 8-ounce can of red salmon, drained and flaked, for the smoked salmon.

Got questions? Our experts have the answers. Ask Betty now.