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Involtini di Salmone Affumicato con Crostini di Polenta

Smoked salmon roulades with polenta crostini


1lt water
salt to taste
250gr Squisito Instant One Minute Polenta
3 tbsp Colavita Extra Virgin Olive Oil
18 slices Smoked Salmon
150gr Mayonnaise
2 tbsp Chopped baby gherkins , Zuccato Gherkins in Vinegar
1 doz. Caper berries from the Zuccato range
3 tbsp Colavita Lemon Flavoured Oil
freshly ground black pepper

To prepare the Polenta, boil 1 litre of water, add salt to taste, pour the polenta slowly into the water, while mixing with a wooden spoon, making sure that no lumps form. Remove from heat. Pour into a Pyrex dish 20 cm x 20 cm (which has been moistened with cold water) allow to cool and set. Turn out onto board with a knife dipped in hot water, cut the polenta into diamond shapes. Brush the polenta crostini with Colavita Extra Virgin Olive Oil and place onto a preheated griddle, cook on both sides. The crostini can be kept warm in the oven at 120 degrees while other stages of involtini are being prepared.

To prepare the involtini, take each slice of smoked salmon and lay flat, spread mayonnaise then form into a roll. Place onto polenta crostini, decorate with a caper berry or gherkin. Season with fleshly ground black pepper, drizzle with Colavita Lemon flavoured Oil and serve. Repeat for all 18 slices alternating between caperberries and gherkins.

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