Salmon rolls
Ingredients:
400-500 g salmon fillet
200 g cream cheese (type Philadelphia)
Fresh basil
Pesto Genovese (the recipe)
Salt and pepper
Fresh salad (arugula, salad, lettuce, spinach)
Juice of ½ lemon
Olive oil and salt
Preparation:
Cut the salmon fillet thinly lengthways in order to get slices, large and long enough to be stuffed and rolled. Keep the cuttings for another dish. Place each fillet on a sheet of aluminum foil. Salt and pepper. Coated each slice with a thick layer of cheese and a spoonful of pesto Genovese (rather thick pesto). Line with basil leaves and roll the salmon fillets. Pack them tightly with the aluminum foil. Bake in preheated oven at 180°C for 20 minutes.
Meanwhile, wash the lettuce and divide among 4 plates, leaving one end to the rollers. Prepare the dressing by beating the remaining cheese, a little olive oil, salt, pepper, sugar and lemon juice until smooth.
Unpack the salmon rolls and cut each into 6 slices. Place 3 rolls in each portion. Serve immediately.
