5 from 10 votes
Overhead shot of Gravlax Salmon Egg Roulade topped with pico de gallo and drizzled with creme fraiche on a white platter with two slices of the roulade off to the side of the plate.
Gravlax Salmon Egg Roulade
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Breakfast, Brunch, entree
Cuisine: American, French
Servings: 4
Calories: 388 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the omelet (still on parchment) to a work surface by lifting the corners of the parchment paper.
  7. Allow omelet to slightly cool, about 1 ½ minutes.
  8. Lay slices of Cured Salmon evenly on top of entire omelet. Sprinkle Chives on top.
  9. 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.
  10. Slice, using a utility or serrated knife, into desired thickness. Drizzle with Vodka Horseradish Crème Fraiche and top with pico de gallo, if using.
  11. Serve.
Recipe Notes

*Adapted from Martha Stewart

Nutrition Facts
Gravlax Salmon Egg Roulade
Amount Per Serving
Calories 388 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 418mg139%
Sodium 1170mg51%
Potassium 299mg9%
Carbohydrates 10g3%
Sugar 1g1%
Protein 31g62%
Vitamin A 1080IU22%
Vitamin C 3.1mg4%
Calcium 385mg39%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.