Smoked Salmon Rotolos

Serves 6-8

200g Ricotta

Zest and Juice of 1/2 small lemon

1 red chilli, de-seeded and finely chopped

25g Rocket, chopped

200g Smoked Salmon

2 x  Flour Tortilla Wraps

Extra rocket leaves and lemon wedges to garnish


  1.  Mix the Ricotta with the lemon zest  and juice, chilli and rocket. Season.
  2.  Place a piece of baking paper or cling film slightly larger than the size of the wrap on a work surface. Arrange 100g smoke salmon slices next to each other to cover an area the size of a tortilla wrap. Place a wrap on the salmon, then spread with half the Ricotta and Rocket mixture. Roll up the salmon, using the baking paper or cling film to help you.
  3. Spread the remaining Ricotta mixture over the other wrap. Top with the rest of the smoked salmon slices, then roll up tightly.
  4. Cut both rotolos into 2cm slices. Arrange on a serving platter or on skewers. Garnish with rocket leaves and lemon wedges.

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