Smoked Salmon Stuffed Smoked Salmon Rolls: Recipe

Now for the recipe of these salmon rolls I made the other day.


Ingredients
  • 250 gr smoked salmon, chopped [½#]
  • 3 T ricotta cheese
  • 1 T dill, dried, chopped
  • 2 T chives, fresh, chopped
  • ¼ t salt
  • ¼ t pepper (maybe less)

  • 250 gr smoked salmon, thin slices[½#]
  • 4T strawberry preserves [jam]
  • chives, whole
Procedure
  1. Blend salmon, ricotta, chives, dill, salt & pepper in a mixer/food processor
    • Taste it and adjust the ingredients
  2. Lay sliced salmon on a blue cutting board
  3. Lay a little salmon-cheese mix across the center of each one (see pic in previous post)
  4. Apply a dollop of strawberry
  5. Roll them up, seam side down
  6. Probably you should cut each roll into 2 pieces
  7. Tie a chive around each one
Notes
  1. I just made this up on the spur of the moment so these notes contain a lot of the thinking process in making this; it could get tedious.
  2. I actually used Requesón cheese, not Ricotta. This could work with a small curd cottage cheese too.
  3. Strawberry & smoked salmon taste surprisingly good together
  4. Salmon goes good with dill and chives (for a bit of texture)
  5. Some would use cream cheese but ricotta is more diet-friendly
  6. Amounts are approximate. Use about equal volumes of smoked salmon and ricotta
  7. Trim the smoked salmon slices so that they're rectangular/square and use the trimmings in the cheese mix. Rectangular salmon rolls much more neatly.
  8. Use of a blue cutting board is not obligatory
  9. A light touch with the strawberry preserves; want the flavour to be subtle.
  10. Split fat chives in half lengthwise for easier tying
  11. The rolls are larger than a cigarette but smaller than a cigar - perhaps a panatella would be about right
  12. The chives are not only practical ( to hold the roll together) but give a touch of colour too
  13. You could put these on little toasts instead (a toast, spread with smoked salmon-cheese then strawberry, then topped with a square of regular smoked salmon
  14. I made twice as much as this recipe. Then used the extra on a pizza; with Requesón instead of tomato sauce on the base (quite tasty too).

2 comments:

Shalee said...

Love the advice that the blue cutting board is optional.

We're cream cheese lovers at our house. I think I'll try it with that variation first...

Sharon said...

Love your blog. It brings back old memories of my restaurant days. I spent 7 years in fine dinning.