Egg Wrap with Spinach & Smoked Candy Salmon
Recipe: #33225
August 28, 2019
Categories: Salmon, Appetizers, Spinach, Birthday, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, Valentine's Day, Oven Bake, Gluten-Free, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
- Parchment paper