ingredients
For the base of the savory salmon roll:
6 eggs
100 g of 00 flour
1 teaspoon of sugar (level)
1 teaspoon of salt
Pepper to taste
For the filling:
150 g smoked salmon slices
2 courgettes
1 fresh spring onion
100 g fresh liquid cream (or “cooking” cream)
300 g ricotta cheese
3 tablespoons grated parmesan (or other cheese of your choice)
Chopped parsley to taste
Extra virgin olive oil to taste
Preparation
Prepare the roll base:
Start by whipping the eggs with the sugar and a pinch of salt until the mixture is light and frothy. Add the sifted flour little by little, mixing gently. Add the pepper and continue mixing.
Bake the roll base:
Take a rectangular baking pan (about 20×30 cm), line it with baking paper and pour in the mixture. Distribute it evenly. Bake in a preheated oven at 180°C for 12-15 minutes, until the base is golden and firm. Once cooked, let it cool completely.
Prepare the filling:
Wash and grate the courgettes, then sauté them in a pan with a drizzle of extra virgin olive oil and the chopped fresh spring onion. Cook for 5 minutes, until the courgettes are soft. Leave to cool.
In a bowl, mix the ricotta with the liquid cream, parmesan (or other cheese of your choice) and chopped parsley. Season with salt and pepper to taste.
Assembling the roll:
Once the base of the roll has cooled, lay it out on a surface and spread it with the ricotta and cream mixture. Add the sautéed courgettes and the slices of smoked salmon on top.
Roll up and serve:
Gently roll everything up starting from the short side, trying to keep the shape compact. Once the roll is formed, wrap it in cling film and put it in the fridge for at least 30 minutes, so that it hardens.
Finishing:
Before serving, cut the roll into slices and garnish with a drizzle of extra virgin olive oil and a few leaves of fresh parsley.
Enjoy your meal!
