Easy Salmon and Robiola Roll
This roll is a kind of omelette, baked in the oven, then filled with salmon, robiola, and spinach (optional).
It’s an easy and versatile recipe that serves as an appetizer or a main dish, and that’s why I make it very often all year round. It’s also ideal to prepare at Christmas as an easy salmon appetizer: delicious, light, and tasty, and can be prepared in advance.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients for the Salmon and Robiola Roll
- 6 eggs
- 2/3 cup whole milk
- 1/2 cup Grana Padano DOP (grated)
- 1/3 cup all-purpose flour
- 5 oz smoked salmon (in a package)
- 7 oz robiola cheese (or fresh tomino)
- 2 1/2 oz baby spinach leaves
- to taste salt
- to taste pepper
Tools
- Bowl
- Fork
- Parchment paper
- Baking tray
Preparation of the Salmon and Robiola Roll
Beat the eggs in a bowl with a fork, then incorporate the flour, slowly add the milk (be careful not to form lumps), add the grated Grana Padano, the boiled and chopped spinach leaves (optional), and season with salt and pepper.
Line a baking tray of about 10×14 inches with parchment paper, pour the prepared egg mixture inside, and bake in a preheated oven at 340°F for about 15 minutes until the omelette is set.
Remove the omelette from the oven and let it cool slightly so it flattens, then flip it over onto a damp and wrung-out sheet of parchment paper.
Spread the robiola over the still warm (but not hot) omelette and place the salmon on top, then roll the omelette with the help of the parchment paper.
Place in the fridge for 30 minutes, then cut into slices and serve at room temperature with a small salad and lemon wedges.
Shopping Tips!!!
For cooking the omelette, a tray like this Set of 4 Stainless Steel Baking Trays, for bread, cookies, pizza, and cakes, non-toxic and non-stick, available on Amazon.
