Smoked Salmon Roulade Recipe
Ingredients
| All purpose flour | 1⁄2 Cup (8 tbs) (Gold Medal®) | |
| Milk | 1 Cup (16 tbs) | |
| Chopped fresh dill weed/1 teaspoon dried dill weed | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 4 | |
| 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) |
Nutrition Facts
Serving size
Calories 463 Calories from Fat 265
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 248.3 mg82.8%
Sodium 412.6 mg17.2%
Total Carbohydrates 12 g4.1%
Dietary Fiber 1.4 g5.7%
Sugars 2.8 g
Protein 36 g71.9%
Vitamin A 102.6% Vitamin C 26.8%
Calcium 72.5% Iron 16.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
