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Smoked Salmon Rolls with Rice & Lemon - Italian Sushi

Do you allow the bad weather to end your summer so soon? Do you miss enjoying refreshing bites on the seaside? Today we are going to fix it!

Most of us love salmon in all its variaties , but how many of us actually know the benefits that such a popular fish has on our body? Well, fresh salmon is a good source of protein, B vitamins, vitamin D, magnesium and selenium. Smoked salmon also contains plenty of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), omega-3 fatty acids linked to a lower risk of heart disease, macular degeneration and Alzheimer's disease. According to the website healthline.com, a 2012 analysis of 16 controlled studies found that taking 0.45–4.5 grams of omega-3 fatty acids per day led to significant improvements in arterial function. Consuming at least two servings of salmon per week can help meet your omega-3 fatty acid needs.

Then let's work together and bring a mix of summer vibe and healthy food to your table

Prep & Cook

30 minutes

Ingredients for 4 servings (12 Rolls)

200 GR of Smoked Salmon

4 Tablespoons of "Le Macine" Extra Virgin Olive Oil -> Find it Here!

80 GR of Carnaroli Rice -> Find it Here!

1 Lemon

30 GR of grated Parmesan Cheese

50 ml of White Wine

1 Tablespoon of Butter

1 Shallot

1 Vegetable Stock


Let's start from the risotto preparation. Peel and grate the shallot. Pour it on a pan with some extra virgin olive oil until it softnens at sight. Add the Carnaroli rice and let it roast at high heath. Then, pour some white wine to give some unique flavour to our risotto. Let it rest for 2 minutes, then pour regularly the vegetable stock until the risotto is completely cooked.

Add some grated lemon peel, along with ground pepper, grated Parmesan cheese and butter on top of the risotto. Stir the risotto and let it rest until il cools down.

Unroll some plastic wrap on your table and put few smoked salmon slices on it. The slices have to overlap on each side in order to shape a rectangle of 35cm (13.7 inches) x 10cm (3.9 inches).

Pour evenly the risotto on the smoked salmon and roll it from the longer side. Tighten the roll and slice the small rolls up with a lenght of circa 2.5cm (1 inch). Serve as a cold cold dish and decorate the rolls with few lemon peel stripes.

Enjoy this secret recipe...and once again don't forget that the simplier the better!

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