Salmon Roll with Creamy Cheese – Elegant, Fresh, and Impossible to Resist!
(Perfect for Christmas Eve dinner, New Year's Eve, or any special occasion)
Ingredients
(Makes about 20 thin slices)
400g sliced smoked salmon (preferably large, thin slices)
300g creamy ricotta cheese (like Catupiry or your preferred type, at room temperature)
150g cream cheese (optional, to make it even creamier)
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons chopped chives
2 tablespoons chopped fresh dill (or parsley if unavailable)
Salt and freshly ground black pepper to taste (be careful, as the salmon is already salty)
Optional garnish: more dill, chives, lemon zest, thinly sliced cucumber, or salmon roe
Preparation – super easy!
In a bowl, mix the ricotta cheese with the cream cheese (if using), lemon juice and zest, chives, dill, a pinch of pepper, and taste for salt (usually no more is needed).
Spread a large sheet of plastic wrap on the counter (about 40 × 50 cm).
Assemble the salmon in a rectangle: place the slices slightly overlapping, as if it were a salmon "carpet". Ideally, leave about 25 × 35 cm of covered area.
With a spatula or spoon, spread all the ricotta mixture over the salmon, leaving about 2 cm of free edge at the top (this edge will help to close it).
With the help of the plastic wrap, start rolling tightly from the side closest to you, as if it were a roulade. Lift the wrap and press gently to firm it.
Twist the ends of the plastic wrap tightly (like a large candy wrapper) and refrigerate for at least 4 hours (ideally overnight).
When ready to serve, remove the wrap, cut into slices about 1 cm thick with a very sharp knife (clean the knife between cuts to keep it looking nice) and garnish with dill, chives, lemon zest, or whatever you like.
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