The savory roll with salmon, radicchio, and apples is one of those recipes that surprises at first glance and captivates definitively at the first taste. Elegant, fragrant, and well-balanced, it’s perfect when you want to bring something different to the table without complicating your life.
The crispness of the puff pastry encloses a soft and harmonious filling, where the bold flavor of smoked salmon meets the delicate bitterness of radicchio and the natural sweetness of the apple. A contrast that works wonderfully and makes this roll ideal as both an appetizing starter and a light main course or a suggestion for a hearty aperitif.
It’s a recipe that always makes a great impression: perfect for holiday lunches, a dinner with guests, or even a buffet, as it can be prepared in advance and conveniently served in slices. I love it because it combines simplicity and originality without compromising on taste.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4Pieces
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for 2 rolls / 4 servings
- 1 Puff Pastry (Roll)
- 3.5 oz Cow's Milk Ricotta
- 7 oz Smoked Salmon (about)
- 1 Golden Apple
- 5.3 oz Chioggia Radicchio
- 1 Egg
- to taste Poppy Seeds
- to taste Olive Oil
- to taste Balsamic Vinegar
- to taste Salt
- to taste Pepper
Tools
- 1 Pan
- 1 Wooden Spoon
- 1 Knife
- 1 Rolling Pin
- 1 Spoon
- 1 Baking Tray
Preparation
Wash the radicchio, dry it, and cut it into thin strips. Heat a drizzle of oil in a pan, add the radicchio and a pinch of salt. Let it soften gently for a few minutes, stirring.
When it’s soft, deglaze with a splash of balsamic vinegar: it will give that sweet and sour touch that pairs perfectly with the salmon and apple. Turn off the heat and let it cool slightly.Unroll the puff pastry on a work surface and roll it out slightly with the rolling pin. Divide it in half lengthwise to obtain two regular rectangles. This step makes the rolls more elegant and easier to roll up.
Spread a thin layer of ricotta on each rectangle, leaving the edges free. Season with salt and pepper and, if you like, sprinkle with poppy seeds.
Distribute the slices of smoked salmon, then the apple cut into very thin slices (better with a mandoline slicer), and finally the stewed radicchio, well-drained.Roll the pastry gently starting from the long side, squeezing but not squashing the filling. Seal the edges well.
If you have leftover pastry strips, you can use them to decorate the surface. Brush everything with the beaten egg to get an even golden color.Place the rolls on a baking tray lined with parchment paper and bake in a preheated static oven at 340°F (170°C) for 40-45 minutes, until the surface is golden brown.
Once ready, turn off the oven and let them cool slightly with the door slightly open: this way they will maintain a perfect shape when you cut them.
How to Serve It
Serve the savory roll with salmon, radicchio, and apples warm or at room temperature, sliced.
It’s excellent accompanied by a fresh salad, stewed radicchio, or simply a glass of dry white wine. Perfect also for buffets and brunches.
Tips
For a stronger flavor, you can flavor the ricotta with chopped chives or a pinch of sweet mustard.
If you prefer a sharper contrast, use a slightly more tart apple.
Always cut the slices when the roll is warm: the filling will be more compact and the slices prettier.
You can substitute poppy seeds with sesame seeds, or omit them entirely.
Variations
Vegetarian: replace the salmon with smoked scamorza or goat cheese.
More rustic: use shortcrust pastry instead of puff pastry.
Fresher: add grated lemon zest to the ricotta.
⚠️ What Can Go Wrong (and How to Avoid It)
Even the simplest recipes have their little traps, and the savory roll with salmon, radicchio, and apples is no exception. Here are the most common points to watch out for, with some tricks to avoid surprises:
1. The roll is soggy on the bottom
If the filling releases too much moisture, the pastry won’t stay crispy.
How to avoid it: make sure the radicchio is well wilted and cooled before adding it to the ricotta. Slice the apples very thinly and don’t overdo the amount of ricotta. You can also sprinkle a tablespoon of breadcrumbs or poppy seeds on the ricotta to absorb excess moisture.
2. The roll opens during baking
This happens if the edges aren’t sealed well.
How to avoid it: roll tightly and place the seam underneath on the tray. If the pastry is too cold, let it sit at room temperature for a few minutes before working with it.
3. The puff pastry remains pale
Every oven is different, and sometimes the pastry doesn’t color.
How to avoid it: brush well with the beaten egg, and if needed, switch to a fan-assisted oven or slightly increase the temperature in the last few minutes. Let the roll rest a few minutes in the turned-off oven with the door ajar: it helps to set the golden color.
4. The taste is unbalanced
The salmon can overpower the other ingredients, or the apple can be too sweet.
How to avoid it: don’t overdo the salmon, taste the ricotta before spreading it, and add the splash of balsamic vinegar to the radicchio: it perfectly balances sweetness and savory. A pinch of pepper at the end enhances all the flavors.
5. The slices break when cutting
If the roll is too hot, the filling can fall apart.
How to avoid it: let the roll cool slightly before slicing and use a smooth-edged knife, without sawing. It’s also perfect served at room temperature, ideal for buffets and make-ahead lunches.
6. The roll loses its crispness
If left covered or in the fridge for too long, the pastry can soften.
How to avoid it: heat it for a few minutes in the oven before serving and avoid covering it while it’s hot to prevent condensation.
Those who make this recipe once usually make it again immediately. It’s elegant, fragrant, and tasty, but with these tips, success is guaranteed.
FAQ – Savory Roll with Salmon, Radicchio, and Apples
Can I prepare it in advance?
Yes, you can prepare and bake it in advance. Heat it in the oven for a few minutes before serving.
Can it be frozen?
Better not, as puff pastry tends to lose its crispness once defrosted.
Which is the best apple for this recipe?
Golden or Fuji apples are perfect: sweet but not too watery.
The savory roll with salmon, radicchio, and apples is an elegant recipe within everyone’s reach, perfect when you want to impress without stress.
The interplay of contrasts between sweet, bitter, and savory makes each slice balanced and irresistible, while the golden puff pastry completes everything with a crunchy note.
Try it, personalize it, and tell me your version: I’m sure it will also enter your list of “to make again” dishes.
