Puff Pastry Roll with Salmon and Scamorza

Here is a recipe to create a tasty puff pastry roll with salmon and scamorza, a dish that unites the flavors of the sea with those of the mountains in a decidedly interesting combination.

Ingredients

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

Preparation

1. Preheat the oven to 190 °C.
2. Roll out the puff pastry and evenly distribute the slices of smoked salmon, leaving a free border of about 1 cm on the sides.
3. Add the scamorza cut into thin slices or cubes, distributing it over the salmon.
4. Add a pinch of salt and pepper to taste.
5. From the longer side, start rolling the puff pastry onto itself, fairly tightly, until you obtain a roll.
6. Seal the edges of the puff pastry by slightly tucking the ends under the roll to prevent the filling from leaking during baking.
7. Place the roll on a baking tray 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 create a decorative effect.
10. Bake for about 20-25 minutes or until the puff pastry is well golden and crispy.
11. Let it cool slightly for a few minutes before slicing and serving.

Trivia

You can enrich the filling by adding chopped aromatic herbs such as dill or chives, which pair perfectly with the salmon. If you want to give it a more pronounced Italian touch, replace the smoked scamorza with sweet or spicy provola depending on your taste. This roll is perfect served as an appetizer or as a main course accompanied by a fresh green salad.