Piadina Rolls with Salmon, Avocado and Yogurt Cream

Piadina rolls with salmon, avocado and yogurt cream are an excellent choice for a fresh and tasty appetizer. Here’s how to proceed.

Ingredients

• 2 piadine (if we can choose, whole wheat is preferable for a more rustic flavor)
• 200 g of smoked salmon
• 1 ripe avocado
• 200 g of Greek yogurt (or other thick yogurt)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh dill (optional)
• Arugula or other greens for garnish (optional)

Preparation

1. Prepare the yogurt cream by pouring the Greek yogurt into a bowl. Add a drizzle of lemon juice, salt, and pepper to taste. If you like, you can also add some finely chopped dill. Mix well until you achieve a smooth cream.
2. Cut the avocado in half, remove the pit and peel. Slice the pulp or mash it with a fork according to your preference.
3. Lay the piadine out on a clean work surface. If they are a bit stiff, you can warm them up slightly in a pan to make them more malleable.
4. Spread a uniform layer of yogurt cream on each of the piadine.
5. Arrange the smoked salmon on top of the yogurt layer, leaving about 2 cm of edge to prevent the filling from spilling out when you roll the piadina.
6. Add the avocado slices on top of the salmon, then sprinkle some lemon juice over them to prevent oxidation.
7. If you prefer a touch of green, add some arugula or the salad you like.
8. Roll the piadina carefully, ensuring to keep the filling inside. You can help by pressing lightly with your hands to compact everything.
9. Once rolled, cut the rolls with a sharp knife in half or into small chunks if they are for an appetizer.
10. Serve the piadina rolls immediately or keep them covered in the refrigerator with cling film until ready to serve.

And to add an Italian touch, you might opt for some typical herbs from our peninsula in place of dill, such as fresh basil or dried oregano, to give the dish that unmistakable Mediterranean flavor.

Trivia

The piadina is a traditional product from Romagna, in Italy, where it is traditionally eaten in simple variations with cooked ham, cold cuts, or fresh cheeses. The version with salmon and avocado is a more modern and international reinterpretation of this Italian classic.