SALMON and RICOTTA ROLLS, easy and quick appetizer to make in 5 minutes, a simple recipe to prepare in little time perfect for the holiday season. If you’re looking for a tasty, elegant idea without stress, here it is: ready in a flash and always impressive!
I also call them “help-yourself holiday saviors” because when you don’t know what to serve as an appetizer or need something fresh and quick, these salmon and ricotta rolls save the day. They are perfect for Christmas, New Year’s, or an impromptu aperitif with friends.
The base is very simple: smoked salmon, creamy ricotta, a pinch of dill or chives, and if you want a more delicious touch, a hint of grated lemon. Roll it all up, slice it, and there you have mini savory rolls that are beautiful to behold and delicious to eat.
And you know the best part? You can prepare them in advance and keep them in the fridge until serving time!
These salmon and ricotta rolls are ideal as an appetizer for Christmas lunch, New Year’s Eve aperitif, or as finger food for an elegant buffet. I also make them when I want something fresh and tasty but don’t want to turn on the stove (translation: practically always 😅).
Join me in the kitchen today for some salmon and ricotta rolls.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
- 3 slices smoked salmon
- 1.75 oz ricotta
- pink peppercorns
- pepper
- chives (or fennel fronds)
- 3 walnuts
Steps
Put the ricotta in a bowl, add a sprinkle of black pepper.
Crumble the walnuts and add them to the ricotta, add the fennel fronds, salt, and mix well.
Place the salmon slices on the work surface and fill them with ricotta, roll them up.
Arrange the rolls on the serving plate with arugula, add a drizzle of oil, pink peppercorns, and a sprinkle of Parmesan.
Bon appétit
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SALMON and RICOTTA ROLLS
Why you’ll love these salmon and ricotta rolls
They are prepared in less than 10 minutes.
They are light yet tasty, no cooking needed.
Perfect for buffets, appetizers, or holiday aperitifs.
You can make them in a thousand versions: with sandwich bread, flatbreads, crepes, or puff pastry!
Smart tips from a food blogger
Use good quality smoked salmon, perhaps Norwegian or Scottish: it makes a difference.
The ricotta should be dry and creamy: if it’s too wet, let it drain for a few minutes before.
For a crunchy touch, add pistachio or walnut crumbs inside the roll.
If you want a more “festive” version, add a drizzle of mayonnaise or spreadable cheese mixed with ricotta.
Let them rest in the fridge for 15 minutes before cutting: they will be more compact and perfect!
When to serve them
These salmon and ricotta rolls are ideal as an appetizer for Christmas lunch, New Year’s Eve aperitif, or as finger food for an elegant buffet. I also make them when I want something fresh and tasty but don’t want to turn on the stove (translation: practically always 😅).
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FAQ SALMON and RICOTTA ROLLS
Can I use another cheese instead of ricotta?
Sure! Philadelphia, robiola, or light mascarpone are all fine, based on your taste.
Can I prepare them the day before?
Yes, but wrap them well in plastic wrap: they will stay fresh and compact.
Can I make them gluten or lactose-free?
Absolutely: use gluten-free flatbreads or bread and a lactose-free ricotta or vegan cheese.
Can I freeze them?
Better not, as smoked salmon and ricotta lose texture after thawing.
