Since the holiday season is not over, I can still propose my salmon roll with ricotta and arugula that I photographed on Christmas Day on our festive table.
But I’ll tell you right away: this salmon roll isn’t just a Christmas recipe, it’s good all year round! 😋
Yes, the salmon roll can be served in any season, suitable for any occasion, winter or summer. Whether it’s a Sunday lunch, a quick lunch or dinner, or an aperitif with friends, it’s so easy and quick to prepare that you can always propose it, even for unexpected guests. It’s one of those clever dishes, little effort, great result, and now that I’ve made it twice in ten days, I really wonder how I didn’t discover it sooner!
The truth is that sometimes those beautiful photos you see around the web are misleading. 😄 I saw these beautiful photos, of beautiful rolls, some made in the Christmas log version (just add a piece of roll on the sides 😉) that made me think: oh my, how difficult, I wonder how long it takes to make it. Or: it must require a lot of patience! Or even: what if the dough doesn’t come out well? Doubts like that. But unfounded.
Yes, because two days before Christmas I discovered this clever thing about sandwich bread, or rather, tramezzini bread. And in a flash, I understood this recipe is made for me!
Sure, there are also versions with homemade dough that, yes yes, are certainly excellent and one day or another, who knows, I’ll get there too 😀 but for now… if you’ve never tried making a salmon roll, well, you really shouldn’t miss this quick version made with tramezzini bread!
〰 〰 〰
Here are other ideas for Christmas appetizers:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: slices: 15
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 3 slices tramezzini bread
- 7 oz smoked salmon (or enough to cover the entire base)
- 1.5 cups ricotta
- arugula (2 handfuls)
- 3 tbsps heavy cream
- 1 tsp pink pepper (or green)
- poppy seeds (for decoration)
Tools
- Rolling Pin
- Cutting Board
- Spatula
Steps
Lay the slices of tramezzini bread on a cutting board or work surface, overlapping them lengthwise (about an inch).
Flatten the bread with the rolling pin.
Make sure the overlapped edges stick together, possibly moistening the edges with a touch of ricotta (but if the bread is well flattened, it shouldn’t be necessary).
Soften the ricotta by mixing it with the cream.
👉 The second time I made this salmon roll, I used mascarpone instead of cream; it was excellent (and my daughter loved it!), but honestly, I prefer the cream version because the mascarpone makes the cream denser and the flavor more compact. I’ve seen recipes using whipped cream, which should make the cream lighter on the palate; it’s a test I haven’t done yet, but I will. Then I’ll let you know. 😉
Spread about half of the ricotta cream on the tramezzini bread.
Season with pink pepper.
👉 I crushed the pepper in a mortar, but it can also be left whole. Pink (or green) pepper adds that extra flavor that suits this filling well.
👉 If pepper isn’t to your liking, here’s a suggestion from my sister-in-law: chives.
Cover everything with slices of smoked salmon.
Finish with a layer of coarsely chopped arugula.
Roll it up.
👉 If the bread forms small cracks on the surface, it’s not an issue, it will all be covered by the ricotta cream and nothing will be visible.
😉 The ricotta, besides making the roll look aesthetically pleasing, also serves to keep the bread moist and thus make the roll soft.
Cover the roll with ricotta, decorate it as desired by drawing lines or swirls with a fork, and complete the decoration with pink peppercorns and poppy seeds.
Refrigerate for about an hour before serving. However, I prefer it not too cold.
And here it is, my salmon roll with ricotta and arugula photographed on our Christmas table.
Enjoy!!
No Salt Tips
Remember, I cook without salt, so no added salt in this salmon roll. Smoked salmon is already more than flavorful, plus pink pepper adds just the right amount of flavor. With this recipe, even those who don’t usually follow a low-sodium diet can skip adding salt! 😉
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my no-salt vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for morale and helps perseverance.
If you don’t want to, or cannot, give up salt:
▫ You can still try my recipes, salting according to your habits.
Follow Me!
In the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like… subscribe to my Newsletter
In the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like… subscribe to my Newsletter
