Today we’re talking about my Salmon Omelet Roll-Up recipe— an egg dish that’s as delicious as it is impressive! This oven omelette rolled with smoked salmon is a brunch game-changer that’s perfect for impressing your Easter guests or indulging in a lazy Mother’s Day breakfast in bed.
Update: This post was originally published in March 2016. I made updates to include more information about making a omelette rolled with salmon at home.
With the rich, luxurious flavor of salmon gravlax, the fluffiness of eggs, and the tangy creaminess of vodka horseradish crème fraîche, this rolled salmon omelette recipe will surely make your taste buds dance. So, let’s fire up the oven, put on some good tunes, and get ready to roll up (HA!) our sleeves for this tasty and easy-to-make recipe.
About this salmon omelette recipe
This easy salmon egg roulade rocks my breakfast lovin’ world for many reasons. Not only is it pretty on a plate, but it also tastes outrageously delicious with layers upon layers of fantastic flavors. Fluffy, silky and perfectly creamy eggs, slightly salty, luxurious, omega-3-packed salmon gravlax, herbaceous chives, and cheesy parmesan. This rolled omelet is so good, you’ll be singing the refrain from Sweet Caroline in your head all day.
But, if you’ve been reading this blog long enough, you know I couldn’t stop there. Because everything always needs a topping and sauce. Life just tastes better with garnishes. 🤷♀️
In this case the pico de gallo adds a bit of acidity, freshness, heat, and color, while the vodka-horseradish crème frâiche adds a touch of boozy, pungent, smooth richness. In other words, this recipe for smoked salmon omelette rolls is out of this world delicious.
FWIW, you can absolutely use store-bought pico de gallo or use packaged cold smoked salmon or lox to save on prep time. You can also leave the vodka out of the crème frâiche if you are serving children. But, whatever you do, I don’t suggest you nix the accouterments on this smoked salmon omelet altogether.
Why you’ll love this rolled omelet
Aside from being gorgeous and deeply satisfying, this oven-cooked omelette roll recipe is also:
- Quick & Easy – While this salmon egg omelet roll recipe may look fabulously fancy, it really is a cinch to roll together. Simply whisk some eggs and a handful of ingredients together in a bowl, pour into a parchment paper-lined baking dish, bake, top and roll. It’ll be ready for serving in just 30 minutes.
- Wholesome & Nutritious – This protein-packed, heart-healthy, and filling rolled omelet recipe is made with whole foods you can feel good about eating. Serve with a simple side salad for an extra pop of color and yummy goodness!
- Super Versatile – Not a fan of fish? Fill your egg rollup with other breakfast meats like sausage or bacon instead. Are you meat-free? Make it vegetarian! No parm on hand? Swap in asiago. Use this rolled omelet recipe as a template for your creativity.
- Perfect for Entertaining – This recipe for omelette with smoked salmon is the textbook definition of easy elegance, but your brunch guests don’t need to be privy to the fact that you didn’t spend all morning in the kitchen preparing this salmon and egg omelette. I won’t tell if you don’t. 😉
What is an omelette roll?
An omelette roll, also known as an omelette roulade or rolled omelet, is a twist on the traditional egg dish. Featuring thin, crepe-like eggs stuffed and rolled around a filling. Where the classic omelet is folded, this version of the omelet is rolled. Also, while the traditional egg dish feeds one to two people (at most), an omelet rolled can feed a crowd, making it the perfect fuss-free breakfast!
Salmon omelet ingredients
You only need a few easy-to-find ingredients for this rolled salmon omelet recipe. Here’s what to grab:
- Olive Oil – For greasing the parchment paper so the oven-baked omelet releases entirely with no craggy edges.
- Half & Half – Adding some creaminess to the omelet mixture ensures it’ll be light, fluffy, and altogether lovely.
- Substitutions: Half & Half is a 50/50 split of heavy cream and whole milk. Lighten it up by going for whole milk, or make it richer with full cream. Alternatively, use your favorite dairy-free alternative.
- All-Purpose Flour – For binding the egg mixture.
- Substitutions: Any GF all-purpose cup-for-cup flour blend will work.
- Eggs – Use organic, pasture-raised, room temperature eggs for the best results.
- Dijon Mustard – For a touch of tangy flavor. I used Dijon-Chardonnay Mustard, but any smooth dijon will work in this smoked salmon omelet.
- Parmesan – For salty, creamy, umami goodness use parmigano-reggiano cheese.
- Substitutions: You’re welcome to use another hard, aged salty cheese, like asiago or grana padano. Or swap in your favorite dairy-free alternative.
- Cured Salmon – You can use homemade gravlax or purchased lox, gravlax, or cold-smoked salmon here.
- Chives – Green onions or chives lend fresh allium brightness.
- Substitution: Fresh dill is a great substitute if you prefer herbs.
- Pico de Gallo – For some textural interest and a bit of spice. Feel free to use homemade or store-bought.
Optional sauce
- Vodka – Just a teaspoon adds a lovely kick of boozy intrigue. Feel free to omit it if you prefer.
- Prepared Horseradish – For a spicy, nose-clearing punch of flavor.
- Substitution: You may also use milder creamy horseradish sauce if you prefer a more subtle flavor.
- Crème Fraiche – This is the French version of sour cream, which is slightly thinner.
- Substitutions: Feel free to swap in sour cream or full-fat plain Greek yogurt thinned out with a bit of cream, or use crema mexicana instead.
- Kosher Salt & Freshly Cracked Black Pepper – For seasoning, to taste.
Variations
As much as I love this baked omelette recipe just the way it is written, there’s plenty of room for you to make it your own. Here are a few variations worth considering:
- Gluten-Free – Swap in your favorite cup-for-cup all-purpose gluten-free flour blend in place of wheat flour.
- Dairy-Free – The sauce for this smoked salmon omelet is totally optional. Feel free to omit the horseradish cream sauce altogether or swap in a vegan substitute for crème frâiche.
- Vegetarian – Skip the salmon in this omelet roll and replace it with your favorite veggies, such as sautéed mushrooms, spinach, or bell peppers.
- Asian-Inspired – Swap out the horseradish for wasabi, omit the parmesan in flavor of crumbled nori (roasted seaweed), and use tobiko (flying fish roe) and pickled ginger in place of the pico de gallo.
- Meaty – Nix the salmon and use cooked ham, crispy bacon, or sausage crumbles in your salmon eggs.
How to make a rolled omelette (cooked in the oven!)
This salmon omelet roulade may look fancy and complicated, but it’s actually fairly easy to prepare. Here’s what you’ll do:
- Preheat Oven and Prepare Pan: Preheat your oven to 350-degrees. Then, line a 9-by-13-inch pan with parchment, making sure the parchment comes up and over the sides of the pan. Spray or brush parchment with olive oil. Set aside
- Whisk Eggs: In a large mixing bowl, combine the half-and-half withe flour. Whisk well to combine. Then, crack the eggs into the bowl, and add the mustard, salt and pepper. Use a whisk to stir and combine the eggs with the flour and seasonings. Pour the whisked eggs into the pan, tilting the pan to ensure the eggs get into the corners of the pan. Then, sprinkle cheese evenly over the top.
- Bake the eggs, rotating pan once halfway through cooking, until eggs are almost set. Sprinkle with remaining cheese and bake until cheese melts and eggs are just set in the center, about 2 to 4 minutes.
- Let Omelet Cool Slightly: Transfer the omelet (still on parchment) to a work surface by lifting the corners of the parchment paper. Allow the omelet to slightly cool, about 1 ½ minutes, or until you can safely handle the flat omelet.
- Stuff Omelette: Lay slices of salmon evenly over the top of the entire omelet. Then, sprinkle the chives on top.
- Roll Omelet: Beginning at one shorter end of the omelet, lift parchment paper, and begin to roll up omelet tightly, peel back the parchment as you continue to roll, forming a cylinder.
- Slice and Serve: Use a sharp utility or serrated knife to cut the rolled smoked salmon omelet into thin slices. Slice, using a utility or serrated knife, into desired thickness. Drizzle the rolled omelet with the creamy sauce and garnish with pico de gallo, if using. Enjoy!
Expert tips for the best omelette with smoked salmon
- Don’t forget to line your sheet pan with parchment, and then go the extra mile by greasing the parchment. This will ensure all the fluffy, eggy goodness of this smoked salmon omelet makes it to the plate!
- Whisk the eggs until they are fully combined and slightly frothy before adding any other ingredients.
- Don’t overfill the omelet with too many ingredients as it may make it difficult to roll up. I suggest leaving a border of about an ½ – 1-inch on all sides.
- Use the parchment paper to help you roll the baked omelette with smoked salmon, starting on the narrow end.
FAQs: omelet roll
Can I use a different type of fish instead of smoked salmon?
Absolutely! Feel free to use either homemade gravlax, Jewish deli-style lox, or cold smoked salmon in this omelette roll recipe. You’re also welcome to swap in any smoked fish (e.g. smoked trout), or use a fish spread instead!
Can I make this recipe ahead of time?
This egg omelette roll recipe is best served fresh from the oven, as eggs aren’t great at being reheated. That said, it only takes 30 minutes from start to finish, so it’s easy enough to make nearly anytime!
Serving smoked salmon omelet
If you’re serving this smoked salmon omelet recipe for a fancy breakfast or brunch at home, you may as well go out and serve it with your favorite sides. Here are some of my ideal pairings:
- Fresh fruit
- Side salad
- Toast
- Roasted potatoes
- Sliced avocado
- Breakfast cocktails like Mimosas or Bloody Mary’s
- Crisp white wine like chardonnay, pinot grigio, or champagne
Storing leftover omelette rolled
This lox omelette is so good, I have a feeling your family will eat the entire thing in one sitting. However, if you have any leftovers:
- Store the rolled smoked salmon omelet in an airtight container in the fridge for up to 3-4 days. To prevent the slices of the roll-up from sticking together, you can layer sheets of parchment paper or wax paper in between each slice. Alternatively, you can wrap the entire uneaten portion of the salmon omelet tightly in plastic wrap or aluminum foil.
- To reheat, bake the omelette with smoked salmon in a covered dish for 10-15 minutes at 350F, or until heated through.
- Alternatively, you can reheat the egg roll-up in the microwave for 30-60 seconds, but this may result in a slightly soggy texture.
Alright, friends! Next time you’re looking to add some egg-citement and roe-mance to your morning routine, try this quick and easy recipe for oven baked salmon omelette rolls. Until next time, let minnow what you think about this fun rolled omelet breakfast idea by commenting below!
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More smoked salmon recipes!
Are you looking for more delicious ways to use salmon? Try these family favorites next:
- Bagel Lox (brunch spread!)
- Easy Smoked Salmon Dip
- Everything Bagel Dip
- Smoked Salmon Pizza
More recipes for eggs!
How to make the best rolled omelette with smoked salmon at home👇
Baked Omelette Rolled with Smoked Salmon
Equipment
- 1 Large Mixing Bowl (for mixing eggs)
- 1 Whisk (for whisking eggs)
- Sheet Parchment Paper (for lining pan)
- 1 9x13-inch Casserole Pan (for baking omelet)
Ingredients
For the Smoked Salmon Omelette
- Olive Oil (or non-stick cooking spray for parchment paper)
- ¾ cup Half & Half (substitute: heavy cream or whole milk)
- 1/4 Cup All Purpose Flour (leveled)
- 8 Large Eggs
- 1 tablespoon Dijon mustard (I used Dijon-Chardonnay Mustard)
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground pepper
- 1 cup Parmigano Reggiano Cheese – freshly grated & DIVIDED
- 4 - 6 oz Smoked or Cured Salmon - to taste (substitute: cooked ham, bacon, sausage)
- 3 TBS Chives – thinly sliced (substitute: fresh dill)
- Optional Garnish: Pico de Gallo - to taste
Optional Sauce for Serving
- 1 tsp Vodka
- 1 TBS Horseradish Sauce
- ½ scant Cup Crème Fraiche
- 1 TB Chives – thinly sliced
Instructions
- Preheat Oven: Arrange oven rack to middle position, then preheat to 350 degrees.Prepare Pan: Line a 9 x 13’’ casserole dish with parchment paper, making sure the parchment comes up and over the sides of the pan, with about a 1-inch or more excess hanging over the sides of the pan. Spray or brush the parchment with olive oil to prevent the eggs from sticking. Then, set the pan aside.
- Prepare the Eggs: In a large bowl, combine the half & half with the flour and whisk well. Next, crack in the eggs into the bowl. Then, add the mustard and season with salt and pepper to taste. Use the whisk and mix VERY VERY WELL. (Tip: For a silky smooth egg omelet, you MUST whisk, whisk, whisk! Whisk until you think the eggs are combined, and continue to whisk for 1 minute. Alternatively, use an immersion blender or transfer the eggs to a high speed blender and blend to save you arm from the workout.)
- Add Eggs to Pan: Carefully pour the omelet mixture into the prepared pan, tilting to ensure mixture gets into the corners of the pan. Sprinkle ½ cup of the parmesan cheese evenly over the top of the eggs.
- Bake, rotating the pan once halfway through cooking, for 18 - 22 minutes or until eggs are ALMOST set. Add More Cheese, Bake Again: Sprinkle the remaining cheese evenly over the top of the eggs. Return to the oven and bake until the eggs are JUST set in the center, about 2-4 minutes.
- OPTIONAL- Meanwhile, Make the Vodka-Horseradish Sauce: Add all the sauce ingredients to a small bowl. Season with salt and pepper and whisk together. Cover and place in the refrigerator to allow the flavors to marry.
- Let Omelet Cool Slightly: Transfer the omelet (still on parchment) to a clean work surface by lifting up on the corners of the parchment paper. Set the omelette aside and allow it to slightly cool, about 1 ½ minutes. (Note: The omelet is easiest to roll while it's still warm. However, you also don't want to cook the salmon or burn your fingers! You just need to set it aside until you can safely handle it.)
- Fill Omelette: Arrange slices of smoked salmon evenly all over the top of the omelet, leaving an empty border of about an ½ - 1-inch on all sides. Then, sprinkle the chives over the salmon.
- Roll Omelet: Beginning at a short end of the omelet, lift the parchment paper and begin to roll up the omelet tightly into a cylinder, peeling back the parchment as you continue to roll the eggs. Arrange the rolled omelet so the seam is facing DOWN.
- Slice and Serve: Using a sharp utility knife or serrated knife, thinly slice the egg roll into even servings. Drizzle with sauce and garnish the eggs with pico de gallo, if using. Enjoy!
Notes
- Don’t forget to line your sheet pan with parchment, and then go the extra mile by greasing the parchment. This will ensure all the fluffy, eggy goodness of this smoked salmon omelet makes it to the plate!
- Whisk the eggs until they are fully combined and slightly frothy before adding any other ingredients. For the silkiest eggs, I recommend using an immersion blender or high-powered blender.
- Don't overfill the omelet with too many ingredients as it may make it difficult to roll up. I suggest leaving a border of about an ½ - 1-inch on all sides.
- Use the parchment paper to help you roll the baked omelette with smoked salmon, starting on the narrow end.
Nutrition
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This is so cool! I’ve never seen an egg roulade before, but it looks so awesome and yummy! Love that you paired it with the salmon too <3
I never tried anything like this before, but it looks super good! Great photos! Can’t wait to try it 🙂
Holy cow! What a recipe! I’m very intrigued by the vodka-horseradish creme fraiche. It sounds fabulous!
Oh my… I LOVE the look of this!! Pinning. I love recipes that are fancy but not ridiculously complicated.
It’s uber fancy pants in here. I feel like I landed in a French restaurant and I’m all bougie lol. I love your creativity and ability to use simple ingredients to create a masterpiece. Ahhh in love. Ok I’ll make this roulade to romance myself lol. Hope you are having a great weekend!
YUM! What a great recipe Cheyanne! Looks so good. I LOVE salmon! Looks delicious! Also, hope that you had a great St. Patrick’s Day!! Hope you’re enjoying your weekend!
xoxo Cailee!
Oh my gosh does this look good. My in laws brought back a bunch of salmon they caught from Alaska recently and my hubby made some homemade lox. BUT! Since I am pregnant, I can’t eat it and it’s KILLING me! It’s on my list for first things I eat after baby arrives. The fam is doing Easter brunch though, so I will definitely have to suggest this since they still have tons of salmon!
This is the perfect dish for Easter brunch! Delicious and gorgeous! As far as St. Pats…we did a little celebrating yesterday and have another party this weekend. I’m getting up there in age, but never too old for green beer!
Wow! Love this for an Easter brunch (or just about any weekend, not that I think about it 🙂 We didn’t have much St. Pat’s festivities here, either, even though my husband is pretty much 100% Irish. Had to remind him we ate all the Irish goodies last week. Such is the life of a food blogger!
LOL I guess I”m a rebel without a cause, too! I full on skipped St Patrick’s day this year, no green beer, no green clothes, I guess I’m a humbug. But this roulade….whoa! It is so pretty, and I love love love all those flavors you have in there!
This is taking Easter brunch to a whole new level. I can almost hear the “oohs” and “Ahs” when you put this down on the brunch table. Fantastic!
Is it acceptable to eat this entire roulade because I want the whole thing to myself!! What an eggscellent brunch idea!! 😛 (See what I did there?!) LOL Happy Friday, sweets! Have a marvelous day! XOXO
So beautiful and so elegant! I love the way this looks and can only imagine how wonderful it must taste! Well done!
OK, that’s it – you are a GENIUS in the kitchen. All your ideas amaze me, but you have taken eggs and elevated them to supernatural status, my friend! And how did you know that I had some smoked salmon left over from last weekend’s St Pats celebration just lounging around? I know what I’m doing with it now! Happy weekend and xoxoxox! Off to pin!
This roulade looks amazingly creative and delicious, Cheyanne! Love how elegant and easy this is — only you could come up with such a fab idea. Kudos! They are just perfect for Easter. And these stunning pictures are speaking to me! Can’t wait to try it! Happy Weekend to you my dear!
I’m planning on a relaxing Thursday night 🙂 And some green beer! This roulade looks amazing! Can’t wait to try it! Pinning!
There was a time when I loved crowded St. Patty’s Day celebrations, but that time has passed. 🙂 I scarfed down corned beef and cabbage slaw with irish soda bread muffins, now perhaps I’ll have a beer! I’m on the wild side right with ya. 🙂
And you just made an egg roulade! That is so creative and I just love this idea — it’s so fancy and would be so great for entertaining for Easter brunch. Gorgeous dish, Cheyanne, and Happy St. Patty’s Day!
For some reason this recipe reminds of something in a 1950’s cookbook, but in the best way possible. It’s easy yet impressive. I’m defiantly going to serve this dish for Easter.
hahaha well we are old and lame right there with you! We avoid crowds at pretty much all costs!
And this is so cool! It looks so fancy but I could so do this!
OMGEE – I would never ever – not in a million years – thought this was a simple pour, bake, top and roll! I gotta give it to you major kudos for making something so elegant actually be so easy! Wow! Gorgeous roulade, lady! And – hey – eating popcorn in comfy clothes sounds like a fantabulous plan to me!
I love that you are resharing an older recipe, it looks amazing and I love how simple and elegant it is! Perfect for Easter! Have a great weekend, it’s been a long week over here with the time change and staying in sounds just perfect 🙂
Thank you so much, Kelly!! I hope you guys have a wonderful St Patty’s Day and weekend!! Cheers, dear! 🙂
Girl, this is a fancy brunch item! Whew, talk about impressive, I am pretty sure my guests would think they were at the hottest brunch spot in town it I served this! Or I could just eat it all myself. And I am 100% on the same page as you with avoiding drunk youngsters. I didn’t even like drunk youngsters when I WAS a drunk youngster, but I like them even less now that I am old and grouchy. So I am about to go to the grocery store and stock up on stew ingredients and beer (duh) and then we will probably hibernate for the rest of the night and maybe listen to the Dropkick Murphy’s 🙂
Hahaha! I hear ya, girlfriend! Thanks so much for the sweet comment, Meghan! Cheers to you and a fabulous St. Patty’s Day in! 🙂
Wow! How fancy is this dish – I can’t believe how impressive it looks – it’s sure to be a hit on any Easter brunch. And I’m with you on the stay in an relax vibe for St. Patrick’s day (and I kind of feel the same about New Year’s Eve) – who needs drunk, crazy people! XO
We only went out for NYE because we live in a pretty small town, Geraldine! Drunk, crazy people scare me! 😉 Thanks so much for the kind comment, friend! Cheers to you and a wonderful St. Patty’s Day! xo
I had corned beef dinner last night and am choosing to celebrate St. Patty’s with a chicken fried steak dinner. The only green thing in the meal will be the turnip greens…which aren’t all that Irish-y. So, in my book, your green sprinkles also qualifies as legit St. Patty’s Day celebration. I’m so glad you brought back the egg roulade because it is amazing! It looks so light and fluffy, and that Vodka Horseradish Creme Fraiche knocks it out of the park! Enjoy your quite St. Patty’s night in your comfy clothes!!
Chicken fried steak sounds perfect for St. Patty’s! Who am I to judge? I will eating green sprinkled popcorn, so I’m all for being unique! 😉 Thank you so much for the sweet comment, Thao! Cheers to a beautiful St. Patty’s!!
This looks amazing! You cook just like a pro, Cheyanne.
Thank you so much, Angie! Cheers, dear! 🙂
Girlie, you do what you want. Me too. That must be why we get a long so well. (!) I am already on to Easter too, and glad to be, though I have not a thing against St. Patrick. It’s just hard when the holidays are crunched together, knowhatImean??? i believe I’ve already brought this up. So I love your creation today Cheyanne. It’s beautiful and anything with salmon is a big win win in my book. Perfect for Easter brunch. Enjoy the popcorn all cozy in your jammies. We’ll be home too. Yesterday I went to the grocery store to get stuff for an Irish boiled dinner. I made it all the way through the checkout when I realized I never got the corned beef. WHAAAAA??? Yup, I had to go back in. Have a fabulous weekend, it will be here soon! xo
Ha! Yahhhss to doing what we want, lady! 🙂 I get to the checkout and realize I have forgot crucial ingredients ALL THE TIME! We really are cut from the same cloth huh? Thanks so much for the comment love, Allie! Cheers to you and a beautiful weekend, dear! Cheers! xo
I am with you…green sprinkled popcorn is the way to go, tonight!! The days of green beer and drunk crowds are ova! Thank you for digging into your archives for this beauty! My family will never believe it’s easy…so we’ll definitely keep that secret, together! Have a great weekend, my friend! Luck of the Irish to ya! Cheers! XO
Glad to know I’m not the only one who would take green sprinkles and popcorn over drunk crowds! Thanks so much for the sweet comment, Annie! Cheers to you and a wonderful St. Patty’s day! xoxo
You had me at salmon and vodka. Two of my favorite things in the whole world! YEEEESSSS! I need and want this for my Easter brunch but probably gonna make it before then. So perfect for dinner too with some spicy fried up potatoes. Daaaaannnnnnnnnng! Happy St Patrick’s Day and have fun eating popcorn! 🙂
Hahaha! Girl, I knew you’d appreciate the vodka in here! After all, we are #besties… so great minds and all that jazz. Spicy fried potatoes with this would be bomb diggity. You should come make me some! Thanks for the comment and the laughs, chicka! Happy St. Patty’s day! Cheers! xo
This does look fancy, Cheyanne! Lovin’ the combo. I mean, how can you go wrong, especially with the vodka horseradish crème fraiche!! I’ll take a bucket of that!! YUM!!! Hubby and I don’t go out to celebrate St. Paddy’s day. Like you guys we would much rather stay home and chill on the coach (with a celebratory drink in hand, of course). I don’t have time for the crowds, either. Around here, though, it’s super celebrated and fish and chips is an iconic dish, no doubt. No matter what you’re doing have a great day and looking forward to trying this recipe soon! Thanks friend 🙂
Hahaha! If we were neighbors I would totally drop off a bucket of vodka horseradish creme fraiche, Dawn! 🙂 Yes to celebratory drinks at home. I’m about to cheers to you as I pour one, girlfriend! Thanks so much for the sweet comment! Cheers to a wonderful night in and Happy St. Patty’s day, dear! <3
This is so fancy looking and creative! I gotta try this for Easter 🙂
I hope you do try this, Ashley, because this roulade is SO good! Cheers and thanks for the comment! 🙂
Wow! Dude, I’ve never seen an omelet roll before! This is absolutely stunning and I love it even more because you added booze! 🙂 We are actually going out tonight, but not to do the St. Pat’s pub crawl or anything like that. We are just going out for a quiet dinner at our favorite Ethiopian restaurant to celebrate my St. Patrick’s Day birthday. Then it’s home and jammies all the way!
Well, you lie, Rachelle! Because I know for a fact you went back and looked at the old roulade!!! hahaha! 🙂 Hope you have a WONDERFUL birthday, peanut! Sending you lots of hugs and love today!! Cheers, girlfriend and HAPPY BIRTHDAY! oh… and thanks for the lovely comment!
OMG! Like how gorgeous is this Cheyanne! You’ve outdone yourself with this one! This is just perfect for an Easter brunch. I like how you decided to share it again. I get it! There are so many delicious things I posted early on too when my sisters and Tom were the only ones who followed me that I should probably share again! Sounds like you and Boy will have a great just relaxing tonight! We may do the same because if you’re too old to hang with the youngsters, than I’m WAY too old for sure! Happy St. Patty’s Day!
You should totally re-share old posts, Mary Ann! I have a couple more I want to re do. It stinks to know back when no one followed us, some great recipes weren’t seen!! Oh, for the record, YOU aren’t old!!! Thanks so much for the kind comment, friend.. and for making me laugh! Cheers and happy St. Patty’s day!
Chey, girl… I love that you used the word “herbaceous.” Did I tell you, years ago, I first heard the word when I went to this super hip bar (don’t know what I was doin’ there…) and the waiter was trying to describe the innovative libations menu. I was like, what’s that now? What curiousness… To this day, I love that word. Hehe.
Meanwhile, popcorn and comfy clothes sounds like the best thing ever!
Egg roulade: Love that you revamped and reshot this recipe. Your photography is so on point! Plus, I swear the way you style and plate your food just classes up the whole joint (the joint being my crass and classless “artistic” mind. lol) Learning lots from you, hun. Happy almost Weekend! Eat extra popcorn for me. xoxo
Well we both used lovely vocab words today, huh? Yay to Webster twinning! Ha! Popcorn and comfy clothes is the best thing ever! If only I could add some of your brownies to that mix! ULTIMATE good time! Thanks so much for the kind comment, girl! You always make my day, Demeter! Cheers, lovely and Happy St. Patty’s day! xoxo
P.s. extra popcorn eating – DONE! 😉
I officially forgive you for not posting a St.Patrick’s recipe Chey cause this egg roulade is amazing. Besides, the incorporation of chives gives enough green color to consider this recipe being relevant today. I’m not celebrating (and sadly, I always miss this day just because my lame memory). But I am going to have something green (like green tea?); plus I’ve got a green pyjamas so I am good!:)
Well technically I did post a St. Patty’s day recipe Monday… and I included a link today, so I forgive myself. hahahaha! 🙂 No worries about forgetting St. Patty’s day.. so many recipes floating out there in internet land! Yay to staying in pj’s today! Thanks for the comment, buddy and Cheers!
Great Idea for a brunch or a fancy afternoon tea party! your pictures are as always, so dreamy and beautiful! well done!! 🙂
Thank you so much, Gaila! Cheers to a fabulous day! 😉
I love those kind of dishes that look amazing, and really impressive, but they are so easy to put together.
No St Patrick’s Day plans here, as I am sick. But where we live, there is huge celebrations, as we are so close to Dublin.
Easy, but impressive dishes sure are the best, right?! I’m sorry to hear you are sick, Dannii!! I hope you feel better soon, girlfriend! Thanks for the comment love and cheers!
Haha I would love to make friends with a bartender to get some free green beer! I think my husband and I are staying in though, too. Sounds much more relaxing on a Thursday night! 🙂 This dish looks just gorgeous, Cheyanne! I absolutely love the salmon in here and all of those delicious layers!. What a pretty dish to impress people at a party or get-together!
I hope you and the hubster have a wonderful night in, Gayle! Thank you so much for the comment love, friend! Cheers and happy St. Patty’s day!
So glad you revived this! It’s definitely perfect for Easter but I can see making this for any fun weekend brunch celebration. What a great combination of flavors and so impressive looking, too! We’ll be staying in as well tonight, but I hope to find some small way to make it a special day. Irish soda bread, perhaps? Have a fabulous weekend friend!
I hope you and the family have a wonderful night in, Kathryn!! Thank you so much for the kind comment, my dear! Cheers and Happy St. Patty’s day!! 🙂
This is amazing, Cheyanne! This egg roulade is just perfect for breakfast, or any meal! Need to try this ASAP!
Thank you so much for the kind comment, Marsha! Cheers, girlfriend!
OMG yes, I’m so with you on the popcorn/comfy clothes alternative to partying, Cheyanne! Sometimes it makes me feel super lame and boring, but I just can’t stand staying up late anymore and would choose a night in with a good movie and my snuggliest PJs over a night out any day!! Maybe I should stay in and make this damn fine-looking roulade some day!? It looks so fancy and bound to impress dinner party guests!
Yay to popcorn and comfy clothes, Lisa!! We can be lame and boring together, girlfriend!! Thanks so much for the sweet comment! Cheers and Happy St. Patty’s Day! 🙂
If you keep the secret on how easy this is, we will keep the secret that you are hiding inside on St. Patty’s day. #JudgeFreeZone. Haha!
No St. Patty’s day here in the Netherlands but this Easter dish is something I could get into! Love it! Anything is better with a sauce.
Hahaha! Deal, Vivian! Thank you so much for the comment, dear! Cheers and Happy St. Patty’s Day!
Easter Brunch with a hint of vodka and luxurious salmon – who could resist 😉 Happy St Patrick’s Day!
True! Thank you so much, Miriam! Cheers and Happy St. Patty’s Day! 🙂