Salmon roll with ricotta and pistachios

Ingredients

• 300 g smoked salmon (8 slices)
• 40 g shelled pistachios
• Chives (about 8 sprigs)
• 230 g cow's milk ricotta
• 1 lemon
• Salt to taste
• Pepper to taste

Materials

• Plastic wrap
• Spatula
• Sharp knife
• Bowl

Preparation

• Peel the lemon to remove the pith, then cut it into segments and remove the membranes between them. Use a knife to cut the segments into small pieces.
• Put the lemon pieces in a bowl and add the ricotta, chopped pistachios (reserve some for the final decoration), the chives snipped into pieces with scissors, a pinch of salt, and some pepper. Mix well until you have a smooth cream.
  
• Now take the plastic wrap and place it on a work surface. Then lay the first 4 slices of salmon on top, then, overlapping them slightly, place the other four slices (you must form a rectangle with the smoked salmon).
• Now spread the ricotta cream over the salmon, taking care to leave an empty border of about 1 centimeter.
  
• Roll up the salmon starting from the empty edge side, trying to tighten slightly as you go. Once the roll is ready, wrap it in plastic wrap and let it rest in the fridge for at least two hours.
• Then remove it from the plastic wrap and use a sharp knife to trim both ends. Place it on a serving platter and sprinkle with finely chopped chives and chopped pistachios. Your salmon roll is ready!
  

Attributes

Questions

Photos of members who cooked this recipe