Smoked Salmon Roulade

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

  • Prep Time 25 min
  • Total Time 43 min
  • Servings 0

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
9 g,
9 %
),
Cholesterol
185 mg
185 %;
Sodium
440 mg
440 %;
Total Carbohydrate
13 g
13 %
(Dietary Fiber
1 g
1 %
),
Protein
19 g
19 %
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
2%;
Calcium
36%;
Iron
8%;
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.