Flow rate
Appetizers
Duration
55 minutes
Difficulty
Easy
Ingredients
- 4 long slices of sandwich bread
- 250 g of Robiola Occelli®
- 200g of smoked salmon, thinly sliced
- 1 carrot
- 1 courgette
- half a leek
- salt and pepper
- extra virgin olive oil
Preparation
Wash, clean the vegetables and cut them into julienne strips. If you prefer, you can also grate them coarsely. At this point, heat a tablespoon of oil in a pan, add the vegetables, salt and pepper. Brown them over medium heat for 15 minutes and then let them cool.
Procedure
Take the Robiola Occelli® and mix it in a bowl with the vegetables. Using a rolling pin, slightly thin the slices of bread to make the sandwiches, spread the vegetable cheese on each slice and divide the smoked salmon. Roll everything up tightly and wrap it in cling film.
Place the rolls in the refrigerator and let them firm up for at least 4 hours. Then slice the salmon rolls with a sharp knife and arrange them on a serving plate.
In addition to carrot, courgette, leek and Robiola Occelli, you can try different combinations to spread on sandwich bread. Here are some, very good:
- Avocado blended with the juice of a lime, sunflower oil and salt
- Robiola Occelli, chopped dill and lemon zest
- Ricotta mixed with cooked and chopped spinach
- Mayonnaise, boiled green asparagus
