Egg Wrap with Spinach & Smoked Candy Salmon

4
Servings
15m
Prep Time
14-16m
Cook Time
29m
Ready In


"A lovely appetizer served at room temperature. If you wish use lox in place of the candy smoked salmon. Check that you are getting salmon that is soft enough to chop . In order to get a nice tight roll let the egg wrap cool enough (but not cold) so you can handle it without burning your fingers. You can see in the photos that I tried to work with the wrap when it was still too hot and my roll was loose. This recipe was originally from "" with some changes by me."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (115.7 g)
  • Calories 175.9
  • Total Fat - 11.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 230.5 mg
  • Sodium - 271 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.7 g
  • Protein - 12 g
  • Calcium - 78.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Pre-heat oven 350f

Step 2

Line 15x10x1-inch pan with parchment paper, with ends extending over the shortest sides of the pan

Step 3

Spray paper with cooking oil

Step 4

Warm the cream cheese so it is soft enough to blend smoothly with the milk & eggs

Step 5

Whisk together the cheese, eggs, milk, flour & pepper

Step 6

When is is lovely & smooth ( no lumps) pour into prepared pan

Step 7

Make sure to spread it evenly

Step 8

Bake 14-16 minutes or until the edges are set

Step 9

While the egg wrap is baking chop the salmon, remove stems from spinach

Step 10

The salmon should be chopped fine enough that you can sprinkle it evenly over the egg wrap

Step 11

When the egg wrap is cool enough to handle place the spinach leaves a single layer, sprinkle on the chopped salmon

Step 12

Immediately, starting at one short end tightly roll the wrap, peeling off the paper as you go.

Step 13

Place roll on a platter, cut into 1/2" slices

Tips & Variations


  • Parchment paper

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