Zucchini and Salmon Roll, a golden and crispy puff pastry roll that hides a delicious filling of fresh zucchini and smoked salmon.
Served hot or at room temperature, this puff pastry roll with zucchini and salmon is perfect as an elegant appetizer or as a light main dish for a special dinner.
The preparation of this dish is very simple and will take you very little time. The ingredients are all easy to find.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the dedicated contact form.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 827.03 (Kcal)
- Carbohydrates 59.93 (g) of which sugars 1.93 (g)
- Proteins 29.23 (g)
- Fat 53.04 (g) of which saturated 9.73 (g)of which unsaturated 40.74 (g)
- Fibers 2.90 (g)
- Sodium 1,290.15 (mg)
Indicative values for a portion of 200 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
Zucchini and Salmon Roll Ingredients
- 1 sheet puff pastry (rectangular)
- 3.5 oz smoked salmon
- 1 cup cup zucchini
- 2 oz ricotta cheese
- 1 egg (for brushing)
- 2 tbsp milk (for brushing)
Tools
- Mandoline
- Baking Sheet
- Small Bowls
- Pastry Brush
Zucchini and Salmon Roll Recipe
This recipe is part of the Savory Puff Pastry Recipes collection.
Start preparing the zucchini and salmon roll by unrolling the puff pastry directly onto the oven tray using its parchment paper.
Spread the ricotta cheese evenly, leaving a couple of inches free on each side.
Thinly slice the zucchini, you can use a mandoline or a vegetable peeler.
Place the zucchini slices on the ricotta.
Place the smoked salmon at the center of the puff pastry rectangle.
Close the puff pastry by rolling it from the short side.
Seal the ends well by pressing them with a fork.
Make some slits with a knife or kitchen scissors.
Beat the egg and milk in a small bowl.
Brush the roll with the mixture using a pastry brush.
Bake the zucchini and salmon roll in a static oven at 356°F (180°C) for 35-40 minutes.
If it browns too much, cover it with some aluminum foil.
Let it cool slightly and serve.
Zucchini and Salmon Roll
Check this section to clear up your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With the zucchini, I also made Zucchini Bread.
FAQ (Frequently Asked Questions)
How long does it keep?
You can keep this roll for a couple of days in the refrigerator in an airtight container or freeze it whole for no more than three months.
Can I add seeds on top?
Sure, sesame seeds work great, but you can also opt for some chopped nuts.
Can I use fresh salmon?
Yes, but try to slice it thinly anyway.
With puff pastry and salmon, you can also make Savory Salmon and Ricotta Croissants.
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