Smoked Salmon, Avocado and Egg Crepe Roulade

  • Active Time 25m
  • Total Time 35m

Serves 8


  • For Crepes:
  • 3 cups all-purpose flour
  • 6 eggs
  • 3 1/4 cups milk
  • Butter
  • For Smoked Salmon Filling:
  • 10 ounces smoked salmon
  • 3 tablespoons sour cream
  • 1 small onion, finely chopped
  • 1 tablespoon chopped capers
  • For Avocado Filling:
  • 2 small avocados
  • 2 teaspoons lemon juice
  • 2 tablespoons sour cream
  • For Egg Filling:
  • 5 hard-boiled eggs
  • 2 tablespoons chopped chives
  • 1/4 cup mayonnaise
  • For Horseradish and Lime Sauce:
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup lime juice
  • 2 tablespoons chopped dill
  • 2 tablespoons prepared horseradish


TO MAKE CREPES: Place flour in food processor and process for 5 seconds. Add eggs and process until combined. Gradually add milk and process until batter is smooth. Heat frying-pan, add butter and coat pan completely with butter. Pour 1/2 cup of the batter into pan, swirling it evenly around pan. Cook over moderately high heat until golden; turn crepe over and cook on other side. Repeat this process with remaining batter.

TO MAKE FILLINGS: Combine smoked salmon, sour cream, onion and capers in bowl and mix well. In another bowl, mash avocado flesh with lemon juice and sour cream. Chop eggs very finely, place in another bowl with chives and mayonnaise and mix well.

TO ASSEMBLE ROULADE: Place 1 crepe on a flat surface. Spread one-third of the salmon mixture evenly onto crepe, then place another crepe on top of the salmon mixture. Spread one-third of the avocado mixture onto crepe, then cover with another crepe. Spread one-third of the egg mixture on top, then roll up the crepe securely to make a large roll. Repeat this process with the remaining crepes and fillings to make 2 more complete rolls.

At serving time, preheat oven to 350 degrees F. Place rolls on greased oven tray, cover with foil and bake for 10 minutes, or until warmed through.

Combine all sauce ingredients in bowl and mix well. Slice roulade, arrange the slices on serving plates and serve with sauce.

NOTE: Unfilled crepes can be frozen.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 5687

nutrition information per serving

561 calories; 31g total fat; 321mg cholesterol; 546mg sodium; 47g carbohydrates; 4g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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