Smoked Salmon Roll-ups

Is anyone else’s mind-blown that it is 2018? Wasn’t it just yesterday that we were freaking out for Y2K? Now 18 years later, we are still here and I’m approaching my 11th year of blogging! Thank you all for your continued support, I feel so grateful to call all of you friends, all over the world. Heartfelt thank you.

Last summer, we visited our dear friends at their Wisconsin home. While we were there, one of the breakfasts we had were some delicious Sausage Crescent Roll Bombs, made super-easy by using regular store-bought crescent rolls! Their version had sausage, scrambled eggs, and cheese, so good. I have to admit, I haven’t had or made a crescent roll for more years than I wish to count but the breakfast idea stuck with me and I knew I wanted to make it for a special occasion. Fast forward to New Years Eve 2017 and we were having friends over for the night, but they are vegetarian so making the crescent rolls as our other friends’ recipe was out of the question, so I improvised and came up with this delicious alternative! Same store-bought crescent roll pastry, but with a twist: I used goats cheese, smoked salmon, caramelized onions, wilted spinach and scrambled eggs, topped off with a creamy Dijon and Dill béchamel sauce. Yup, it’s definitely a winner. And you can freeze them for future breakfasts or brunch! Easy-peasy!

A delicious combination of flavours that are so good, I’ve had the request to make them again and again!

You see how bright the eggs are, they are that way because of the gorgeous yolks!

A KitchenInspirations Original Recipe

Serves 8

To print recipe, please click here.

Ingredients:

• Olive oil
• few handfuls of baby spinach
• 1/2 sweet onion, like vidalia
• 2 L eggs
• 15 mL Greek Yogurt
• 1 package crescent rolls ~235 g (I used this one)
• 150 g goats cheese, room temperature, loosened with a bit of milk
• 140 g smoked salmon
• 5 g butter
• 5 g flour
• 125 mL milk
• pinch of dill
• 15 mL Dijon Mustard
• splash of white vinegar

Directions:

1. Pre-heat the oven to 375°F.
2. Caramelize the onions in a splash of olive oil. Add the spinach and wilt. Remove from hot pan to cool.
3. Combine eggs and yogurt and mix well. Add another splash of olive oil to the pan and heat, add the eggs and scramble until softly set. Remove from pan to cool.
4. Open the crescent roll package according to directions (this was a bit of a challenge for me) and roll out flat. Ignoring the angled pre-cut lines, cut into 8 even strips.
5. Spread equal amounts of goats cheese on each strip, top with smoked salmon, then the spinach and onion mixture and finally the eggs. Roll-up the strip.
6. Spray 8-muffin cups with non-stick spray and place one roll into each cup. Repeat until all eight cups are filled. Bake for 15-20 minutes or until golden and pastry is baked through.
7. Meanwhile, melt the butter in a small saucepan, whisk in the flour and slowly pour in the milk whilst whisking to create a smooth sauce. Whisk in the dill and the Dijon and a splash of white vinegar and cook the sauce until thick and creamy.
8. Serve the baked roll-up on a warm plate drizzled with the Dijon-Dill Béchamel sauce.

The pastry is slightly sweet which balanced the slightly tart bechamel sauce.

You’ll just have to take my word for it that the recipe makes 8! I freeze them in muffin cups and later transfer them to a zip-lock bag.

Notes:

• We buy these eggs because they have had the most consistently orange (note pale yellow) yolks with great flavour.
• For New Years’ Day, I served them on a bed of butter-wilted spinach and garnished with finely chopped green onion.
• This is a versatile recipe, you can easily make your own version like the original or with ham and cheese, philly steak, etc., you get the drift!
• Freeze extra roll-ups unbaked in a lightly sprayed muffin tin and when frozen, transfer to a zip-lock bag. To bake, no need to defrost, simply return to a lightly sprayed muffin tin and bake at 375° F in a preheated oven for about 30-40 minutes (or until internal temperature is around 180° F).
• Have a large group for brunch? Make the roll-ups the night before and store in the refrigerator. Bake in a preheated oven as per instructions.

This is the actual dish I served for breakfast on New Years Day. I put the roll-up on a bed of butter-wilted spinach.

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