Preparation Time15 minsCooked Time30 minsTotal Time 45 mins
INGREDIENTS
For the broth
 Head and backbone of the salmon
 3 carrots
 1 leek
 1 turnip
 1 celery stalk
 1 handful of fresh dill
 1 dash of olive oil
 Water
 Salt
For the rolls
 2 courgettes
 Smoked or cured salmon
 200 g cream cheese
 Almagro aubergine
 Fresh dill
METHOD
1

Start by making a light broth. Peel the vegetables and cut into large chunks. In a saucepan, add the oil and fry lightly then add the salmon and let it cook for a few minutes. Add the fresh dill cover with water and add a handful of salt. After 30 minutes strain the broth and store in the fridge to cool. Before using it, remove as much fat as you can.

2

To prepare the rolls, first dice the Almagro aubergines finely to mix with cream cheese. With a sharp knife slice the cured salmon. Using a vegetable peeler, peel away thin strips of courgette. This will make it easier to roll them up.

3

To make the rolls, we will use the same technique as we would to make sushi. You don’t need a bamboo sushi mat, plastic film will work just as good.Lay a good sized piece of plastic film on the countertop and place the courgette strips horizontally one on top of the other. Using four or five will be enough for each roll.

4

On top of the courgette strips add the sliced salmon and spread the cream cheese mix about 4cm from the edge. Take the end of the plastic film and start to roll, adding pressure so that it takes shape. When you have finished rolling, cut the left over plastic film and cover at both ends.

5

Just like with a cold dish, it’s best to put the rolls in the fridge or for a few minutes in the freezer so they have more consistency when you come to cut them. With a very sharp knife and slowly, cut off the ends and slice up the roll.

6

Serve them on a plate with a branch of dill. You could also serve with some salmon roe. Decant the cold broth into a jug and carefully pour into the bottom of the bowl.

 

Ingredients

INGREDIENTS
For the broth
 Head and backbone of the salmon
 3 carrots
 1 leek
 1 turnip
 1 celery stalk
 1 handful of fresh dill
 1 dash of olive oil
 Water
 Salt
For the rolls
 2 courgettes
 Smoked or cured salmon
 200 g cream cheese
 Almagro aubergine
 Fresh dill

Directions

METHOD
1

Start by making a light broth. Peel the vegetables and cut into large chunks. In a saucepan, add the oil and fry lightly then add the salmon and let it cook for a few minutes. Add the fresh dill cover with water and add a handful of salt. After 30 minutes strain the broth and store in the fridge to cool. Before using it, remove as much fat as you can.

2

To prepare the rolls, first dice the Almagro aubergines finely to mix with cream cheese. With a sharp knife slice the cured salmon. Using a vegetable peeler, peel away thin strips of courgette. This will make it easier to roll them up.

3

To make the rolls, we will use the same technique as we would to make sushi. You don’t need a bamboo sushi mat, plastic film will work just as good.Lay a good sized piece of plastic film on the countertop and place the courgette strips horizontally one on top of the other. Using four or five will be enough for each roll.

4

On top of the courgette strips add the sliced salmon and spread the cream cheese mix about 4cm from the edge. Take the end of the plastic film and start to roll, adding pressure so that it takes shape. When you have finished rolling, cut the left over plastic film and cover at both ends.

5

Just like with a cold dish, it’s best to put the rolls in the fridge or for a few minutes in the freezer so they have more consistency when you come to cut them. With a very sharp knife and slowly, cut off the ends and slice up the roll.

6

Serve them on a plate with a branch of dill. You could also serve with some salmon roe. Decant the cold broth into a jug and carefully pour into the bottom of the bowl.

Courgette Rolls and Salmon

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