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Ingredients:
1/2 c. all-purpose flour
1 c. milk
1 T. chopped fresh or 1 tsp. dried dill weed
2 T. butter or margerine, melted
1/4 tsp. salt
4 eggs
3 med. green onions, chopped (about 3 T.)
1 c. flaked or chopped smoked salmon
1-1/2 c. shredded Gruyere or Swiss cheese
1 c. chopped fresh spinach
Instructions:
Heat oven to 350^. Line jelly roll pan, 15-1/2x10-1/2x1 inch, with aluminum foil. Grease foil generously. 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. Immediately sprinkly with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices. {Recipe Note:} 1 can (8 oz.) red salmon, drained and flaked, may also be substituted.
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Copyright © 1999 - 2004 Lanier Publishing International
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