Salmon breadrolls

(36 pcs)


200 gr convert conversionricotta

60 gr convert conversioncrème fraiche

2 teaspoons Japanese wasabi

1 tablespoon lime juice

12 slices brown bread

300 gr convert conversionsmoked salmon

100 gr convert conversionwild rocket lettuce

extra wild rocket for garnish


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's Recipe pages - recipe baking your own bread, stuffed buns


How to prepare:

Mix ricotta, crème fraiche, wasabi and lime juice.

Roll the crustless bread thin with a rolling pin.

Divide the ricotta-mixture over the bread, cover with smoked salmon and wild rocket but leave an edge free.

Roll the bread lenghtwise, wrap it tightly in plastic foil so the shape remains and place for about 30 minutes in the fridge.

Unwrap the foil, cut both ends of the bread and cut the rest of the rolls in slices of 2 cm. Garnish with some wild rocket.



First published: April 12, 2003, Netherlands
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