Salmon and Ricotta Strudel

Salmon and ricotta strudel is a refined dish that combines delicate flavors with the crispiness of puff pastry. Here’s how to prepare it:

Ingredients

• 1 rectangular sheet of puff pastry
• 200 g of smoked salmon
• 250 g of ricotta
• 1 egg (plus one yolk for brushing)
• 1 tablespoon of chopped fresh dill (or alternatively chives)
• Salt and pepper to taste
• Grated zest of 1 lemon
• Poppy or sesame seeds for garnish (optional)

Preparation

1. Preheat the oven to 200 °C.
2. In a bowl, mix the ricotta with the egg until smooth.
3. Add the chopped dill (or chives), lemon zest, then season with salt and pepper to taste.
4. Unfold the puff pastry on a piece of parchment paper, maintaining its rectangular shape.
5. Spread the ricotta mixture over the surface of puff pastry, leaving a 2 cm border all around.
6. Evenly distribute the slices of smoked salmon over the ricotta.
7. Roll up the puff pastry starting from the long side, sealing the edges well.
8. Close the ends as well to prevent the filling from leaking out during baking.
9. Carefully transfer the strudel to a baking tray lined with parchment paper.
10. Brush the surface of the strudel with the egg yolk and, if desired, sprinkle with poppy or sesame seeds.
11. Slightly score the surface of the strudel with a knife to allow the steam to escape.
12. Bake for about 20-25 minutes or until the puff pastry is golden and crispy.

Curiosity

Strudel is mostly known in its sweet version with apples and cinnamon, typical of the cuisine of Trentino-South Tyrol. The savory version with salmon and ricotta, however, is a modern reinterpretation that uses the same principles of preparation, combining delicate and distinct flavors that caress the palate.

For an even closer touch of Italian style, you could also add some grated Parmesan cheese to the ricotta filling or use Italian aromatic herbs like basil or chopped parsley. Bon appétit!