Salmon rolls
INGREDIENTS
150 g smoked salmon
80 g of cream cheese
10 g of sesame seeds
Some chives
20 g of lumpfish roe black or red
A few leaves of arugula
Q.s. cream with Balsamic Vinegar of Modena “Il Conte”
PROCEDURE
Cut the smoked salmon into 4 slices.
Toast the sesame seeds in a hot pan: reshoot the seeds often to avoid burning them.
Coarsely chop the chives.
Distribute a teaspoon of cream cheese on each slice of smoked salmon.
The perfect match
As an alternative to cream cheese, you can spread a thin layer of sour cream on the surface of the rolls. The slight acidity of the cream will be perfect to counter the smoked salmon.
Combine the toasted sesame seeds and chopped chives.
Lay a few leaves of arugula over the filling and roll up.
Who want to create mini bocconcini, can cut each roll into 2 or 3 parts.
Serve the rolls of salmon garnished with red lumpfish eggs, sesame seeds and a dash of balsamic vinegar glaze.
