I do not like to publish recipes just to put something on the net. Everything I prepare follows a precise procedure. I leave from an ingredient or an idea that inspires me, I think of the combinations, then I prepare the recipe and let my wife give me the OK. If it is good and like it goes on the net otherwise nothing. In this case, the test phase was performed on a wider "public", I used friends as "guinea pigs" incansapevoli who, having given me favorable opinion, also gave me the OK to publish. I thank the unwitting friends for the tasting test and even if they did not know, thanks to their judgement, this appetizer is located here. Let's see how to prepare.
500 grams of salmon clippings
250 grams of spreadable cheese
250 grams of ricotta cheese
1 teaspoon of pink pepper
A carrot
3 lettuce leaves
Pepper, poppy and sesame seeds to taste
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We begin to prepare what will be the stuffing of our tidbits. In a bowl we put the cheeses, the pink pepper and a couple of minced black pepper and mix well with a fork or a whip until you get a homogeneous cream. We wash, we hair and cut to chopsticks the carrot and keep it aside. We wash and cut the lettuce leaves in strips and put them aside.
We lay the film on the worktop and put over the first 250 grams of clippings of salmon so as to form, good or bad, a rectangle. We cover with parchment paper and, with a meat, plow the salmon so that the cutouts take on a homogeneous thickness and are compact among themselves. At this point we can start to stuff with the cream.
Spalmiamola evenly over the entire surface, put the strips of lettuce on one side and complete with the carrot sticks.
Helping us with the film, rolled on the same salmon in order to get a single roll. Wrap in the film tightly and let compact in the fridge for at least 2h. We repeat the operation with the other 250 grams of salmon in order to obtain, in the end, two rolls. After the rest time, we exit our salmon cylinders and release from the film. On the worktop we put the seeds of poppy and sesame, mischiamoli well and let over the salmon in order to make them adhere evenly.
After this operation, with the help of a well sharpened knife, we begin to cut the rolls in morsels of about 2-3 cm in length and prepare to serve them.
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We have three tidbits, two in feet and one for a long time, on a plate in slate, we put some grain of pink pepper on the plate and complete with leaves of fresh oregano.
