Salmon and Avocado Roll: Fresh and Tasty for the Holidays
The salmon and avocado roll is an elegant and delicious idea for Christmas lunch or the holidays. The soft base of eggs and flour wraps a creamy filling of avocado, smoked salmon, and provola, enriched by the fresh taste of cherry tomatoes and a touch of lemon.
Sliced, the roll becomes a scenic and colorful appetizer, perfect to serve during the holidays and surprise friends and family with a light and refined taste.
Try these recipes with salmon as well:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
Pan 14×14 inches
- 5 eggs
- 80 ml vegetable oil
- 4 tbsp water (warm)
- 80 g all-purpose flour
- 100 g smoked salmon
- salt
- 1 avocado
- salt
- 100 g provola cheese
- extra virgin olive oil
- cherry tomatoes
- lemon
Steps
For the preparation of the Salmon and Avocado Roll for Christmas: Fresh and Tasty Recipe watch the video HERE.
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Prepare the base
Separate the yolks from the egg whites.
Start beating the egg whites until stiff, and set aside.
In a separate bowl, pour the yolks and add a trickle of warm water; beat until you get a light and frothy mixture.
Add the oil in a thin stream, continuing to mix gently.
Incorporate the sifted flour, mixing carefully to avoid lumps.
Gradually add the beaten egg whites, folding them in gently with upward movements to prevent the mixture from deflating.
Pour the mixture into a baking pan lined with parchment paper and level the surface.
Lay the slices of smoked salmon evenly over the mixture.
Bake in a preheated oven at 356°F for about 25 minutes, until the base is slightly golden and firm to the touch.
Prepare the filling
Place the avocado, chopped cherry tomatoes, and spices in a blender
Add a bit of lemon juice.
Blend until you get a smooth and homogeneous cream, perfect for spreading without lumps.
Taste and adjust the salt, pepper, or other spices to your liking.
Assemble the roll:
Once cooked, flip the base onto a clean sheet of parchment paper and carefully remove the parchment paper used in cooking.
Spread the avocado cream evenly over the entire surface of the base.
Lay the slices of provola evenly on top.
Gently roll the base onto itself, forming a compact roll.
Wrap the roll in parchment paper and let it rest in the refrigerator for at least a couple of hours, so it becomes more compact and easier to slice.
Slice and serve, ideal as a scenic appetizer for the holidays.
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Tips and Storage:
Tips:
For a perfectly rolled roll, let the base cool completely before adding the filling.
You can add chopped chives or parsley for an extra touch of color and flavor.
Storage:
The roll keeps in the refrigerator for 1-2 days, wrapped in plastic wrap to maintain softness and freshness.
Slice it just before serving to preserve the bright color of the avocado and the taste of the salmon.
It is not recommended to freeze it, as avocado and cherry tomatoes would lose texture and flavor.
