An easy and tasty appetizer with the savory roll with salmon and spinach that can be prepared 1-2 days in advance and you can vary it to your taste, customizing it as you please!
How do you prepare the savory roll for an aperitif?
I made an oven-baked frittata using spinach, but you can use chard, removing the harder central stem that… You can use them after boiling them to make breaded and fried cutlets, as a side for various dishes.
Oven baking is much healthier; I just oiled my 10 x 7 inch baking pan with a teaspoon of extra virgin olive oil, and this amount gives about 10 slices, enough for 4 people if our appetizer is a buffet, otherwise we’ll feast in 2-3 since this year it will be a somewhat meager Christmas! I was hoping to go to Romagna to see my sisters and nephews, but according to the health minister Speranza’s speech now… no!
How to fill the salmon and spinach roll? I used a very tasty mixture by mixing cow’s ricotta with cream cheese (today Exquisa light) and adding a couple of tablespoons of grated Parmesan. Instead of cream cheese, we can use robiola and instead of Parmesan, use a mix with pecorino if you like its more intense aroma!
I used smoked salmon that I had in the fridge expiring in 2 days, but you could use cooked ham, even smoked, why not!
This morning it snowed in Bologna, and the photos are rather awful…
I suggest other easy appetizers like 
WELCOME BASKET OF COLD CUTS AND CHEESE
QUICK FISH APPETIZERS
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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SAVORY ROLL WITH SALMON AND SPINACH
The Kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 10 slices of roll
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for SAVORY ROLL WITH SALMON AND SPINACH RECIPE
- 1 cup oz spinach (frozen)
- 3.5 oz smoked salmon
- 1 cup oz cream cheese
- 3 eggs (medium)
- 1 tbsp vegetable oil (for the oven-baked frittata)
- 2 tbsp Grana Padano DOP (grated)
- to taste salt
- to taste pepper
FOR THE PREPARATION OF THE SAVORY FRITTATA ROLL WITH SPINACH AND SMOKED SALMON RECIPE
To prepare the savory frittata roll with spinach and smoked salmon, you need to boil the frozen spinach in salted boiling water.
A few minutes and we can drain them, trying to extract as much water as possible.
Then chop them quite finely and add them to the 3 eggs poured and beaten in a bowl.
Mix well and adjust with salt and pepper.
I oiled the baking pan with a little oil and poured in the spinach frittata mixture (I ran out of parchment paper, otherwise I would have used it to line the baking dish).
Put in the oven at 392°F for the time needed for the frittata to go from liquid to soft and cooked (about 20 minutes for me).
Turn it over while still hot onto a sheet of parchment paper… alas, I finished it and used aluminum foil.
You can also use paper towels, but the oil was so minimal that the spinach frittata isn’t greasy!
While it cools, mix the cream cheese with the ricotta and then add the grated cheese, always adjusting for salt.
Spread our green frittata with the cheese mix and then cover everything with the salmon slices.
All that’s left is to gently roll up the stuffed frittata, then wrap it in parchment paper and after closing its sides well like a candy, put it in the fridge.
I left this preparation in the fridge for 3 hours, but as I was saying, you can make it a couple of days in advance without any problems!
When serving it at the table, all that’s left is to remove the wrapping and make many slices about 0.4 inches thick, arrange them on a serving platter and…
Enjoy your meal!
Annalisa
PLEASE NOTE … recent research advises against using aluminum foil in direct contact with food, so… LET’S USE PARCHMENT PAPER!!!!!!!!!!!!!!!
p.s. as soon as I redo the recipe, I’ll change the photos, sorry!
