Light and fragrant from the browning of bread and lemon zest, these rolls are very easy, fast and really enjoyable. I, who can not eat raw fish carpaccio ….. I found a way to use it, given that this cut of fish is often found in supermarkets and lends itself to many creative recipes.
Ingredients for 4 rolls: 5 slices of salmon carpaccio, 7 green olives, 2 slices of stale bread, 6 tablespoons milk 6 tablespoons breadcrumbs, 1 shallot, grated rind of 1 lemon, 2 tablespoons extra-virgin olive oil, salt and pepper.
In a small bowl, crumble the bread and let it soak with milk. Spread on an ironing kitchen 4 slices of carpaccio and derive the rectangle of about 15 cm in length by cutting the ends. Coarsely chop with a knife these “waste” along with the remaining slice of salmon. In a pan sprayed with a tablespoon of olive oil over low heat sauté the chopped shallots, add the chopped salmon and cook for a few minutes, until the salmon does not become a light pink color.
Transfer the mixture of salmon and shallot in a blender, add the squeezed bread of excess milk, chopped olives, a tablespoon of bread crumbs salt and, if you like a little ‘pepper. Chop all ingredients and possibly add a tablespoon of breadcrumbs if the mixture becomes too soft. The consistency should be that of a soft meatball.
Place about two teaspoonfuls of filling on one end of the slice of salmon roulade and close to
Press with your fingers to the outer ends of the slice to match the edges and prevent any excess filling. Prepare the gratin mixing the bread crumbs with the lemon zest and the breading roll pressing lightly with your fingertips to seal the mixture with salmon
Place the rolls on a baking sheet lined card oven slightly brushed with oil and bake at 180 degrees for about 15 minutes, turning once the rolls
