SMOKED SALMON ROULADE

1/2 cup Gold Medal all-purpose flour
1 cup milk
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
4 eggs
3 medium green onions, chopped (3 tablespoons)
1 cup flaked or chopped smoked salmon
1 1/2 cups shredded Gruyère or Swiss cheese (6 ounces)
1 cup chopped fresh spinach

Heat oven to 350 degrees F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.

Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.

Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.