Add to Cookbook

Smoked Salmon And Creamed Egg Roll

Smoked Salmon And Creamed Egg Roll

On a fine day with friends, this is one of my favourite foods to serve. It can be made in advance and requires only a little cooking time. Plus, the smoked salmon is not too overpowering here and makes a little go a long way. If you think the creamed egg filling is too rich for you, try using ricotta cheese in its place with dill and chopped gherkins.



  • 50 grams butter
  • 4 tblsp flour
  • 1 cup milk
  • 4 eggs, separated
  • ¾ cup grated parmesan cheese


  • 4 eggs boiled
  • 2 tblsp chopped dill
  • 1 tsp lemon and pepper seasoning
  • ½ cup cream, lightly whipped
  • 100-200 grams sliced smoked salmon


  1. Melt the butter in a saucepan, add the flour and cook one minute until frothy. Stir in the milk and cook slowly over a low heat, stirring constantly until the mixture thickens. Remove from the heat and quickly beat in the egg yolks and cheese. Season well with pepper and salt.
  2. Beat the egg whites until the form soft peaks, but are not stiff and dry (these are over-beaten and when cooked will collapse). Fold the egg whites into the sauce.
  3. Spread evenly into a baking-paper lined 33cm x 23cm Swiss roll tin and level out the top.
  4. Bake at 200 degrees Celsius for 12-14 minutes or until the center is just firm. Once cooked turn out quickly onto a tea-towel covered cake rack. Cool 2 minutes.
  5. Working quickly spread with the creamed egg mixture and arrange the salmon slices. Then holding onto the tea-towel roll up from the short edge down wards and finish with the join underneath. Serve sliced warm or cold with green salad.

Creamed Egg and Dill

  1. Mash the just hard boiled eggs with the dill, lemon and pepper seasoning and cream. The mixture should be smooth. Season if wished with salt and pepper.

Cooks Tips

- Place eggs in cold water, bring quickly to the boil and boil 8 minutes. It is best to have them slightly under hard-boiled.

Comments (0)

Please login to submit a comment.