Smoked salmon rolls with salt cod cream and peppers
Total time2 h Preparation 25 min · Cooking 35 min · Chilling 1 h How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 35 min · Chilling: 1 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Cool components before assembling, then refrigerate rolls for at least 1 hour. That rest is included; initial cooling depends on the container.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h Includes waiting time How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 35 min · Chilling: 1 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Cool components before assembling, then refrigerate rolls for at least 1 hour. That rest is included; initial cooling depends on the container.
Recipe characteristics
View full classification 12 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Boil the potato until tender and peel. Soften the chopped spring onions and green pepper in 35 g of olive oil for 15 minutes. Add the piquillo peppers and choricero pepper paste.
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Cook for 10 minutes and cool.
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Heat the water and gently poach the cod until cooked, about 4 minutes. Drain, reserving 30 ml of the liquid.
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Blend the fish with the potato, milk and reserved liquid; gradually add 180 g of oil until emulsified. Taste before adding salt and cool.
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Chop the black olives, green olives, gherkins, capers and pickled onions. Mix with the remaining 115 g of oil and parsley.
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Overlap 5 slices of smoked salmon on food-safe cling film. Add half the cold cod cream and vegetables.
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Roll up using the film and secure. Make a second roll in the same way. Refrigerate for at least 1 hour.
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Remove all the film, cut each roll into 6 pieces and serve 3 per person with the pickle dressing.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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