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Thursday, November 19, 2015

Smoked Salmon Roulade

Smoked Salmon Roulade

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

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.

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