Salmon rolls with spinach and dried tomatoes (6 portions)
These versatile rolls are easy to prepare, they look beautiful and serve as a perfect dish for a hot or cold Christmas buffet. They are just great!
- 1200 grams of Chilean salmon, with skin
- 500 grams of spinach
- 1 cup dried tomatoes
- 2 tbsp olive oil
- 1 tsp dried garlic powder
- 1 tsp dried oregano
- 200 grams of ricotta or cottage
- 1/2 cup white wine
INGREDIENTS AND PREPARATION FOR THE SAUCE:
- 2 tbsp mustard with seeds
- 3 tbsp mayonnaise
- 3 tbsp plain yogurt
- Mix all the ingredients and if it is too thick add a little water.
Put the clean spinach leaves, in hot water, to bleach.
Soak dried tomatoes in cold water for 5 minutes until completely softened.
Drain the water, chop the hydrated tomatoes and season with olive oil, dried garlic, and oregano.
With a long and flexible knife, cut the salmon into medium, thin slices, diagonally from the meat side to the skin. The skin will come off completely in each cut.
Salt and pepper the salmon to taste and cover it with two to three leaves of bleached spinach, and then with 1 tsp of tomatoes and 1 tbsp of ricotta. Roll the salmon slices into cylindrical shapes.
Hold together with toothpicks.
Place evenly in an oven proof baking dish, add the white wine and cook for 5 to 10 minutes (in the middle of the oven at 180ºC) or until the salmon is tender and juicy.
Remove and serve with the mustard sauce.
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