Salmon, Ricotta, Spinach and California Prune rolls

Makes: 8Prep Time: 20 minutesCook Time: 2 minutes
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INGREDIENTS

  • 8 thin salmon fillets
  • 100 g ricotta
  • 5/6 California Prunes
  • Cooked spinach
  • Sesame
  • For the cream
  • 3 tablespoons of oil
  • 1 tablespoon of lemon
  • Salt to taste
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DIRECTIONS

1. First, cook the spinach in a pan with a drizzle of oil and water for about ten minutes.
2. Roll out the salmon carpaccio well, spread the ricotta over it, add the cooked spinach and a California Prune (in half). Close well.
3. Cook the rolls for a maximum of 2 minutes, turning on all sides.
4. For the lemon cream: mix or blend oil, lemon and salt.
5. Serve with lemon and sesame cream.

AUTHOR

Davide Campagna