Smoked Salmon Rolls

Here is a very impressive recipe with an equally impressive treatment for displaying the final result.

5 ounces Mascarpone cheese (about 2/3 cup)
2 Tablespoons capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices
48 small, tender arugula leaves

Mix the Mascarpone with 1 Tablespoon capers, 1 Tablespoon chives, and lemon juice. Season with salt and pepper. Lay the salmon slices out on a cutting board. Put a spoonful of the Mascarpone mixture in the narrow end of one slice. Lay 2 arugula leaves, fanned slightly apart, across the Mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon.

Stand the roll upright, leaves pointing upward, on a large platter. Repeat the process for the remaining slices. Cover and refrigerate until time to serve. Sprinkle with the remaining 1 Tablespoon each of capers and chives.

Attributed to: Jody Adams

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