How many times have you prepared the Rolls with Salmon and Arugula? Maybe adding the classic Philadelphia or cheese to your taste? Many times, right? And tell me, how many times have you called them Rolls with Sandwich Bread and Salmon? A million? I’ll reveal a secret: you’ve always prepared the Swirls with Salmon with sandwich bread, but mistakenly you’ve, or we’ve, always called it sliced bread!
Have I shocked you? I hope not, or better yet, I hope I’ve revealed a well-known secret like the paper cups that are actually plastic, but we all call them paper cups. Go figure the mentality or the genius of evil or good, depending on your point of view, behind all this!
This morning, while deciding on the title for this recipe, I was full of notes, sheets, and files saved on my computer when an inspiration appeared before my eyes. I was about to call this recipe Rolls with Sliced Bread and Salmon when I realized it wasn’t sliced bread. Not even close, as sliced bread is for toast, the one with the dark edge or crust, the loaf bread, to be specific. The one we all buy and, beautifully, the label boldly reads Sliced Bread, with an image of a toast or similar.
So I told myself why make this mistake too? To please Google that would index yet another recipe with the wrong name, or better, with an improperly called ingredient? So here I am presenting to you the Rolls with Salmon and Sandwich Bread. Because we are talking about sandwich bread, that soft, white, crustless bread, that we use for club sandwiches or the more classic and timeless sandwiches at all the parties, birthdays, graduations, aperitifs or appetizers, and which bars now sell at exorbitant prices as snacks.
So here I am with my version and video recipe of the Rolls with Salmon and Yogurt Sauce with Arugula, a fish appetizer or a no-cook appetizer that’s easy and quick to prepare. Even if without cooking, this dish needs an hour of rest in the fridge, be careful, otherwise they’ll open before being served. The Swirls with Salmon and Arugula win over everyone, adults and children, maybe it’s their swirl shape or the soft bread and the scent of arugula, I don’t know, but surely one leads to another!
You can find this and all the other recipes with salmon as the main ingredient collected in the special: recipes with salmon divided by categories! Appetizers, first courses, and second courses, hot or cold to enjoy all year round!
Before moving on to the recipe, I’ll leave you with other ideas you can serve to your family or guests using salmon, whether fresh or frozen, or the classic smoked slices from the fridge. Every link is clickable and will take you directly to the recipe you choose to read!
I also remind you that I’ll be waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day and many other contents live from my kitchen!!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 596.39 (Kcal)
- Carbohydrates 95.01 (g) of which sugars 4.31 (g)
- Proteins 36.34 (g)
- Fat 6.69 (g) of which saturated 1.91 (g)of which unsaturated 3.84 (g)
- Fibers 3.69 (g)
- Sodium 1,424.50 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Salmon Swirls with Yogurt Sauce
- 5 slices white bread (sandwich bread)
- 5.3 oz smoked salmon (thinly sliced)
- 3.5 oz arugula
- 1.8 oz yogurt (yogurt sauce or classic Philadelphia if preferred)
- to taste pink peppercorns
There are no other ingredients, of course you are free to vary or add anything you like. These salmon swirls are better the more they are filled!
Tools for Rolls with Salmon and Arugula with Sandwich Bread
- 1 Cutting board
- 1 Silicone rolling pin
- 1 Parchment paper
- 1 Knife
- 1 Plate
- 6 Aluminum foil
- 1 Refrigerator
- Paper towel
- 1 Teaspoon
The parchment paper is optional for this recipe; I use it because I’m afraid it will stick to the wooden cutting board when I roll it with the silicone rolling pin. If you don’t want to use aluminum foil, you can close the rolls with toothpicks.
Recipe Steps for Rolls with Salmon and Arugula with Yogurt Sauce
We start with the sandwich bread, carefully remove it from the package and place it on a wooden cutting board. Between each slice of white bread and the cutting board, I place a sheet of parchment paper; this tool helps me not to make the bread stick to the wood, ensuring I don’t break any slice.
With the help of a silicone rolling pin, or a wooden one if you prefer, gently roll out the white bread. Thin it as much as possible without breaking it. Spread with a flat blade knife the yogurt sauce or spreadable cheese if you prefer.
You can make the yogurt sauce at home using plain low-fat yogurt, a pinch of apple cider vinegar, a dash of salt, and pepper. If you like, you can add some curry or paprika or other spices to your taste. This time, using the yogurt sauce with the salmon, I preferred not to add any other ingredients. Otherwise, you can buy the ready-made yogurt sauce in the fridge section or among the products for seasoning salads and other cold dishes.
Place arugula leaves over the yogurt sauce previously washed and patted dry with kitchen paper. Arrange the slices of smoked salmon and gently roll up the sandwich bread. To close the roll, add a light spread of yogurt or yogurt sauce. This will form a white roll about 4 inches wide. Do not cut it in half immediately, as it is easier to roll with the aluminum sheet.
Proceed with all the slices of bread and the other ingredients on the list. With this recipe, we will create 5 rolls, so we will get 10 rolls with salmon and arugula. Take 5 sheets of aluminum foil, roll each stuffed sandwich bread roll and close like a candy. Place the 5 silver rolls on a plate and leave them to rest in the refrigerator for at least an hour.
After an hour of rest, we can serve the rolls with salmon and yogurt sauce and arugula to our family or guests. We just need to place them again on a wooden cutting board, unwrap from the aluminum, and cut each roll in half. Gently and with a serrated knife, because a knife without a blade may cause the filling to spill out of the bread.
If you want to make the swirls with salmon, just cut as many slices as possible from these rolls we just prepared, always after the hour of rest in the fridge. This No-Cook Appetizer Recipe is very versatile; as you can see, you can obtain either thin swirls with salmon and cheese or more rich and generous true rolls. It’s up to you to choose between these two options.
At this point, I can only wish you a good appetite, hope that the recipe and the video recipe have been useful and helpful in experimenting with new dishes, in this case, a perfect cold dish for summer that we can serve as an appetizer, aperitif, or tapas of fish, perhaps plating it nicely, with a bed of arugula and yogurt sauce and placing two rolls per person on top. Oh, remember, a good cold bubbly and cheers!!
Storage and Variations of the Recipe Rolls with Salmon, Arugula, and Yogurt Sauce
We can store the salmon rolls in the fridge for a maximum of two days. Do not remove the aluminum foil so the sandwich bread will not dry out, becoming hard on the outside. They will remain soft and delicious as if freshly made!
As already anticipated during the recipe, the variations we can make are numerous, from the ingredients that you can replace, such as arugula possibly with lamb’s lettuce or little lettuce. Add cherry tomatoes sliced thinly, add your favorite spreadable cheese or just mayonnaise. We can also add a light external coating with pistachio crumbs, which is never a bad idea. Obviously, we will need to brush the sandwich bread externally with a kitchen brush or spread mayonnaise.
Remember to make this step only a few minutes before serving the salmon rolls, otherwise, they will inevitably soften. Besides, you can’t put them back in the fridge as the mayonnaise tends to spoil easily and quickly.
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