Salmon and Stracchino Rolls

Saturday was market day again and as much as we wanted to be there before the stalls roll away, we, as always, managed to arrive when the vans were starting to pack up their wares. 

I had been looking forward to buying some vegetables and fruits in season especially asparagus and fava beans but I only saw them while racing through the whole stretch of the market. 

My son was not to be outranked by any of these healthy, green fiends of his.  He had an important mission and it concerned me.  He was keen in taking me to the pet shop stall to show me possible new family members to adopt.   I was obliged to see the Winter White Russian Dwarf Hamsters and we all know what comes after seeing them.  

"Can we take them home?"  Trapped.

Four months after we lost our beloved dog, we are back to adopting new pets. I grew up with dogs and I think it's important for children to grow up with pets.  It makes them more responsible and more in touch with life. 

"Are we taking them home?" This time, it was a chorus of almost whiny voices of two kids.  Completely trapped. 

Welcome to our family, Cip & Ciop.  Italian of the chipmunk cartoon characters, Chip and Dale.  Even if one is female.  

Armed with food supplies, wood shavings and Cip & Ciop scampering around their cage, this time, we were running towards the other end of the market with another aim.  To buy some asparagus & fava beans.  But the fruit & vegetable stands were all gone. Sigh.

The salumeria (delicatessen) van was still there and cleaning up.  We ended up buying some white pizza, prosciutto, smoked salmon, cheese and porchetta to prepare the lunch at home. 

I discovered this recipe eleven years ago in one of the issues of my collection of La Cucina Italiana magazines.   This is one of the most reliable and best recipes I have and kept on preparing until now.  It is very simple to do and requires just 3 ingredients.  Lettuce leaves, poppy seeds and lemon wedges are my additions.  They're optional, but they make the rolls look better and taste more complete.  Feel free to take them away.

Before I end this, let me introduce you to our blossoming apricot tree.  The blossoms are opening more everyday and the bees are working hard.  It looks like we will have a good supply of apricots this June.

Have a good week!

Salmon and Stracchino Rolls

Serves 4
  • 50 grams smoked salmon
  • 50 grams stracchino cheese (or replace with similar cheese with mild taste and creamy texture)
  • 1 lemon
  • poppy seeds (optional)
  • baby lettuce leaves, washed & dried (number of leaves depends on the number of salmon rolls)
  1. Cut the edges of the salmon to make them straight, rectangular pieces.  Set aside.
  2. Mince the uneven pieces that were taken away from the rectangular pieces.  Mix with the stracchino.
  3. Lay a rectangular slice of salmon on a plate and put 1/3 to 1/2 teaspoon of the stracchino on one end.  Adjust the amount according to the size of your salmon.  Roll to close.
  4. Put the roll on top of a baby lettuce leaf.   Repeat until you finish all the ingredients.
  5. Cut 2 thin round slices of lemon.  Cut away the rind.  Following the segments, cut small wedges.  Put one small wedge on top of each salmon roll.
  6. With the remaining lemon, cut tiny strips of lemon rind using a lemon zester.  Top each roll with one or two strips.
  7. Squeeze the lemon juice on each salmon roll.
  8. Sprinkle with poppy seeds.
  9. Serve cold or at room temperature.  
Note:  You can prepare the rolls a few hours in advance.  If I am serving them for lunch, I prepare them the night before.  Just keep them covered with a plastic wrap in the fridge and put the garnish before serving.

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