Potato roll with smoked salmon and pesto

Картофено руло с пушена сьомга и песто1 681x1024 Potato roll with smoked salmon and pesto

Potato roll with smoked salmon and pesto


600 g potatoes
40 g grated parmesan
1 tablespoon butter or ghee
1 small shallot or ½ leek (only the white part)
1 tablespoon sunflower oil
1 egg
1 tbsp dried dill and savory
Salt and pepper

For the filling:

100 g smoked salmon fillet
½ zucchini
2-3 tablespoons of pesto Genovese (recipe for homemade)
Salt and pepper to taste
1 ball of mozzarella


Cook the potatoes in salted water until tender. Then, peel and mash in a deep bowl. Season with 1 tablespoon of butter, the parmesan cheese, green herbs and a nice grating of black pepper. Cut the zucchini into slices of 4-5 mm lengthwise. Lightly oil with a brush and grill on a non-stick pan. Salt and place in a covered dish to let stew further.

Meanwhile, mince the shallot (or leek). Sauté briefly in a drizzle of oil. Then add to the mashed potatoes. Bind it all with the egg.

Spread the mashed potatoes on a sheet of baking paper. Make a large rectangle, between 1 and 2 cm thick. Cover with slices of smoked salmon (in the middle, lengthwise). Coat generously with pesto. Then cover with slices of mozzarella and grilled zucchini. Using the parchment paper, roll it all into a sausage-shaped bundle. Transfer the roll in a baking dish, always keeping the paper, but without wrapping it. As a finishing touch, sprinkle with a little black pepper, savory, and even with some grated cheese. Bake in a moderate oven for about 40-50 minutes.

Serve the potato roll slightly cooled, cut into slices.

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