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Title: Salmon Bundles with Smoked Trout "Lnvoltini Di Salmone"
Categories: Seafood Appetizer Smoke Salmon
Yield: 6 Servings
| 2 | tb | Coarse salt |
| 1/2 | tb | Sugar |
| 1 | tb | Minced dill |
| 1 1/2 | lb | Salmon filet; skin |
| On/boneless | ||
| 1 | Potato; peeled | |
| 1/4 | lb | Smoked trout |
| 1 | c | Heavy cream |
| 1/2 | ts | Salt |
| 1 | tb | White wine vinegar pepper |
| 1 | bn | Curly endive; washed and |
| Dried | ||
| 24 | Spinach leaves; washed and | |
| Dried | ||
| 1 | Black truffle; sliced |
Combine the coarse salt, sugar, and dill in a small bowl; rub the mixture over the flesh side of the salmon and set aside to marinate in the refrigerator for 4 hours.
Meanwhile, slice the potato and cook it until tender in a pot of water. Puree the smoked trout with half of the cream and half of the salt in a food processor. Scrape the salt mixture from the salmon, pat it dry, and slice it on the diagonal into12 thin slices. Spread each slice with the smoked trout mixture and roll up into a neat bundle.
Whip the rest ofthe cream until it barely holds soft peaks (be careful not to whip the cream as you would for desserts or the dressing will separate). Fold the vinegar into the softly whipped cream, stir in the remaining salt, and season with pepper. Arrange the salmon bundles on a bed of curly endive, spinach leaves, sliced potato, and sliced truffle. Serve with the creamy dressing on the side.