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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 5 ounces mascarpone (about 2/3 cup)
- 2 tablespoons small brined capers, rinsed
- 2 tablespoons minced fresh chives
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
- 48 small tender arugula leaves
Method
- Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice.
- Season with salt and pepper.
- Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice.
- (If necessary, fill and roll the slices in batches).
- Put a spoonful of the mascarpone mixture on the narrow end of 1 slice.
- Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon.
- Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls.
- Repeat the process with the remaining slices.
- Cover and refrigerate until serving.
- Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.
