- 4 slices of salmon
- 4 slices of smoked cheese cake
- 3 zucchini
- 2 onions
- 3 carrots
- 1 drizzle of extra virgin olive oil
- white vinegar
Peel the vegetables, wash and cut into julienne strips, sautéed onions in a pan with a drizzle of extra virgin olive oil and, when they become golden, add the carrots, after a moment sfumatele with a dash of white vinegar, salt, add zucchini and finish cooking and keep them crisp.
Place the salmon slices on a cutting board, farcitele with some of the sauteed vegetables and fresh slices of smoked cheese, roll them and place them in a pan on which you placed the remaining vegetables, sprinkle with salt and bake at 180 degrees for about 15 minutes.
Sfornateli on 4 individual plates and serve accompanied by red Camargue rice boiled and pickled tomatoes.