Rolls with swordfish a cold appetizer, tasty and easy to make, perfect to serve at a buffet, perhaps served on a small disposable plate. They are also ideal for accompanying a tasty aperitif. You can prepare these swordfish rolls a few hours in advance, as they keep well in a container with a lid or on a plate covered with plastic wrap so that the swordfish does not dry out. Smoked swordfish is thinly sliced and easily found in supermarkets. You can also serve these smoked swordfish rolls with STUFFED SALMON ROLLS with potatoes, made with the same filling. They are a great idea if you don’t know how to use smoked swordfish. Now, let’s see how to prepare the swordfish rolls, and if you try them, let me know. Barbara
I recommend trying these other recipes with swordfish;
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz smoked swordfish
- 2 boiled potatoes
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- to taste salt
- to taste pepper
- to taste parsley
How to make Rolls with Swordfish
Let’s start preparing the rolls with swordfish. Boil the potatoes or steam them. Once cooked, place them on a plate and mash them with a fork.
Add mayonnaise, mustard, a pinch of salt, pepper, and chopped parsley to the potatoes, and mix everything well.
Place a slice of smoked swordfish on a cutting board, add some filling on the edge to form a log, roll the swordfish slice to form the roll, then cut it first in half and each half into more parts to get bites of about 1 inch.
Place the swordfish rolls in a container or covered dish and refrigerate for a few hours before serving.
