This Gravlax Salmon Egg Roulade is easy, yet elegant and perfect for Mother’s Day, Easter or any given Sunday brunch! Silky, creamy eggs rolled with luxurious salmon gravlax and herbaceous chives; then drizzled with smooth, rich vodka-horseradish Crème fraîche. 
Hi internet friends! Happy St. Patty’s Day!
And, umm, how cool is it that today also happens to be #ThirstyThursday? I really should be sharing a green cocktail with you guys today, huh?
Well, lucky for me (and you) I’ve posted one of those before, so click here to check it out. It’s delicious, so be prepared for some minty smooth libation love.
Anyways, do you have any big, or small, plans to celebrate St. Patrick? Possibly scarfing down some fish n’ chips or a shepherd’s pie or two? Maybe hitting up a pub and making nicey-nicey with the bartender to score some free green swag? Do tell.
Boy and I are both part Irish, but we are staying home… and probably eating popcorn in our comfy clothes. We will pretty much do anything to avoid a crowd, especially a drunk and disorderly one. Plus we are old and lame. We just can’t keep up with the fun youngsters anymore. But in the spirit of the Irish, I might attempt to add some green sprinkles to our popcorn. 😉
Today’s recipe isn’t a new one.
I actually posted this way back in the day when I had two followers, including my mother and Boy. But, it is one of my favorite egg dishes and it would be perfect for Easter Brunch.
So I decided to revamp, re-shoot and bring it back from the hollows of the NSN internet archives.
Gravlax Salmon Egg Roulade
This easy salmon egg roulade rocks my breakfast lovin’ world for many reasons. Not only is it pretty, but it also tastes outrageously delicious with layers of fantastic flavors. Fluffy, silky and perfectly creamy eggs; slightly salty, luxurious, omega 3 packed salmon gravlax, herbaceous chives and cheesy parmesan. So good.
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.
In this case the pico de gallo adds a bit of acidity, freshness, heat and color. While the vodka-horseradish crème fraiche adds a touch of boozy, pungent, smooth richness. You can absolutely use store bought pico de gallo and you can leave the vodka out of the crème fraiche if you are serving children, but I don’t suggest you nix the accoutrements.
Life just tastes better with garnishes.
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.
This is what I like to call 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 roulade. I won’t tell if you don’t. 😉
#SecretsSafe #JudgeFreeZone
Add this Gravlax Salmon Egg Roulade to your Easter or Sunday brunch menu, I pinkie promise you will love it!
Until next week friends – Cheers and Happy St. Patrick’s Day! If you are celebrating and painting the town red, be safe and drink a green one for me!
XOXO
Cheyanne
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How to make Gravlax Salmon Egg Roulade at home👇
Silky, creamy eggs rolled with luxurious salmon gravlox and herbaceous chives; topped with smooth, rich vodka-horseradish creme fraiche. This Egg Roulade may look fancy, but it is a cinch to put together and perfect for Easter Brunch!
- Olive Oil or PAM spray for parchment paper
- ¾ cup Half & Half
- 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 Cured Salmon
- 3 TBS Chives – thinly sliced (can substitute Fresh Dill)
- Pico de Gallo , to taste
- Vodka Horseradish Crème Fraiche – for serving, optional
- 1 tsp Vodka
- 1 TBS Horseradish Sauce
- ½ scant Cup Crème Fraiche
- 1 TB Chives – thinly sliced
- Coarse Salt – to taste
- Preheat oven to 350 degrees.
- Line a 9 x 13’’ pan with parchment, making sure the parchment comes up the sides and over with about a 1’’ or more excess hanging over the sides of the pan. Spray or brush parchment with olive oil. Set aside.
- Make the Vodka-Horseradish Creme Fraiche: In a small bowl stir together all ingredients. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to marry.
- Prepare the Eggs: In a large bowl, combine half & half and flour, whisk well. Crack in the eggs and add the mustard, whisk together. Season with Salt and Pepper, to taste. Whisk VERY VERY WELL to combine. Pour the mixture into the pan, tilting to ensure mixture gets into the corners of the pan. Sprinkle on ½ cup of the cheese.
- Bake, rotating pan once halfway through cooking, 18 - 22 minutes, until eggs are almost set. Sprinkle with remaining cheese and bake until cheese has melted and eggs are just set in the center, 2 to 4 minutes.
- Transfer the omelet (still on parchment) to a work surface by lifting the corners of the parchment paper.
- Allow omelet to slightly cool, about 1 ½ minutes.
- Lay slices of Cured Salmon evenly on top of entire omelet. Sprinkle Chives on top.
- 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, using a utility or serrated knife, into desired thickness. Drizzle with Vodka Horseradish Crème Fraiche and top with pico de gallo, if using.
- Serve.
*Adapted from Martha Stewart
Beeta @ Mon Petit Four says
March 27, 2016 at 2:20 pmThis 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
Amanda | Yum In Your Tum says
March 20, 2016 at 7:08 pmI never tried anything like this before, but it looks super good! Great photos! Can’t wait to try it 🙂