Name: Smoked Salmon Rolls
Prep time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5.3 oz smoked salmon; 3.5 oz robiola cheese; A few leaves lettuce; sesame seeds; extra virgin olive oil; salt; black pepper

These smoked salmon rolls are reminiscent of sushi, aren’t they? They’re delicious, very easy to prepare, and perfect for any occasion. My advice, of course, is to try them.

Other rolls you might like:

Difficulty: Easy
Cost: Medium
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: No cooking
Cuisine: Italian

Ingredients for the Smoked Salmon Rolls

5.3 oz smoked salmon
3.5 oz robiola cheese
A few leaves lettuce
sesame seeds
extra virgin olive oil
salt
black pepper

Tools

Plastic wrap
Meat tenderizer
1 Small bowl

Preparation of the Smoked Salmon Rolls

Lay out a sheet of plastic wrap and arrange the salmon slices next to each other to form a rectangle: mine measures 14 × 5 inches.
Then cover the obtained rectangle with another sheet of plastic wrap and, using a meat tenderizer, gently pound the slices so that they adhere to each other. Then remove the top layer of plastic wrap.
In a small bowl, mix the robiola with a pinch of salt, a generous grind of black pepper, and a drizzle of olive oil.
Spread this cream over the salmon slices, then cover with lettuce leaves that have been washed, dried, and trimmed of the harder central rib.
Using the plastic wrap, roll the rectangle starting from the long side and wrap it in the plastic wrap itself.
Place it in the refrigerator for a few hours. If you’re short on time, you can put it in the freezer for about half an hour. This step is crucial because it will firm up the roll, making it easier to cut.
After chilling, remove the plastic wrap and sprinkle the roll with sesame seeds: you can pour the seeds on a cutting board and roll the roll over them.
Finally, cut it into slices about 0.6 inches thick.
Arrange the smoked salmon rolls on the serving plate and serve cold. Enjoy! Paola
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