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).