Tuesday 22 December 2015

Smoked salmon rolls with robiola cheese and sour red peppers cream

10 minutes to prepare 15 minutes to cool Serves 4



Legend has it that sushi was invented about a thousand years ago when an old woman, who lived in the woods of Japan, had just sat down to eat a big pot of rice.
She heard some bandits coming — and fearing they would take her rice — she climbed a tree and hid it in the nest of a sea bird. By the time the bandits departed and she finally got back up the tree, the rice had partially fermented and it was completely littered with bits and pieces of fish left by the sea bird.
She tasted it. It was great. And thus, sushi was born.

Today it is possible to find sushi in endless varieties in restaurants and shops in Japan and throughout the world:it is an incredibly diverse and adaptable cuisine.
One of the most common type is rolled sushi, where a filling of fish or vegetables is enclosed by vinegared sushi rice, and wrapped in toasted nori seaweed. Main varieties include the thin hosomaki, the thicker futomaki, and the California roll, where the nori is on the inside, and rice on the outside.

Whatever your taste is, there is no limit to experiment with it.
Today we will thus use some smoked salmon slices to prepare tasty fish rolls filled with a cream of robiola cheese and sour peppers.
An unusual combination of sourness...soft fatness given by the salmon...and cheese sweetness. Definitely going to give you rolling fever!!!

ere are ingredients for
the 4-serving recipe:


400 g smoked salmon
100 g robiola cheese
150 g sour red peppers
1 handful cashew nuts
salt and pepper

  1. Rinse under water sour red peppers, then drain them in a colander for 5 minutes
  2. Place them in a blender together with robiola cheese, salt and freshly ground pepper. Blend until you get a smooth cream
  3. Top a pastry board with a piece of cling wrap/film and lay down the slices of smoked salmon, slightly overlapping them. Arrange them to form a rectangle that can be rolled up
  4. Spread the robiola cream on the surface of the salmon, leaving a blank border of about 1.5 centimeters on each side. Sprinkle the cream with chopped cashew nuts. Roll up the salmon with the aid of the film, lifting it as you proceed pushing the roll forward
  5. Transfer the roll on a piece of aluminium foil, wrap it and keep it in the refrigerator for at least 15 minutes
  6. When you are ready to eat, take the roll out of the fridge, unwrap it and cut it into slices. Finally, arrange them on serving plates and enjoy!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.


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