October 9th, 2008 by Richard Julien
Smoked Salmon and Artichoke Wraps
A pound of cold smoked salmon
For the filling
1/2 cup ricotta cheese
2 tbsp cream cheese
2 tbsp granna padano cheese
½ cup marinated artichoke hearts
the juice and zest of one lemon
1 tsp brown sugar
fresh basil leaves
sea salt and pepper to taste
Method
For the filling
Using a piece of cheesecloth wrap the ricotta with butchers twine and hand the ricotta in your cooler overnight to release some of the liquid – make sure you suspend the cheese over a bowl.
In a food processor whip the cream cheese, artichokes, zest, juice and brown sugar. Fold in the drained ricotta and granna padano cheese. Season to taste.
Assembly
- Lay out the cold pieces of smoked salmon on a clean working surface.
- Place enough fresh basil over the flesh of the salmon to cover
- Add a tbsp of filling onto each salmon piece.
- Slowly roll up the salmon around the filling.
- Saran wrap and chill for at least an hour.
Enjoy!