Puff Pastry Roll with Salmon and Scamorza

Here is a recipe for making a tasty puff pastry roll with salmon and scamorza, a dish that combines the flavors of the sea with those of the mountains in a decidedly interesting union.

Ingredients

• 1 rectangular puff pastry roll
• 200 g of smoked salmon
• 150 g of smoked scamorza cheese
• 1 egg yolk for brushing
• Salt and pepper to taste

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. Roll out the puff pastry and evenly distribute the slices of smoked salmon, leaving a free edge of about 1 cm on the sides.
3. Add the scamorza cheese, cut into thin slices or cubes, distributing it over the salmon.
4. Add a pinch of salt and pepper to taste.
5. Starting from the longer side, begin to roll up the puff pastry onto itself, fairly tight, until you obtain a roll.
6. Seal the edges of the puff pastry by slightly folding the ends under the roll to prevent the filling from leaking out during baking.
7. Place the roll on a baking sheet lined with parchment paper, with the seam facing down.
8. Brush the surface of the roll with the beaten egg yolk, to give it a nice golden color.
9. Make a few diagonal cuts on the surface of the roll to allow air to circulate and to create a decorative effect.
10. Bake for about 20-25 minutes or until the puff pastry is nicely golden and crispy.
11. Let it cool down for a few minutes before cutting into slices and serving.

Curiosities

You can enrich the filling by adding chopped aromatic herbs like dill or chives, which go very well with salmon. If you want to give a more pronounced Italian touch, replace the smoked scamorza with sweet or spicy provola cheese to suit your taste. This roll is perfect to be served as an appetizer or as a main course accompanied by a fresh green salad.