Smoked Salmon Ricotta Truffles Food

SMOKED SALMON RICOTTA TRUFFLES

Smoked Salmon Ricotta Truffles image

I thought this recipe sounded really good. Instead of your usual cheese ball, I thought the presentation of this would be really unique-salmon truffles?! I found this recipe in our weekly grocery flyer. The recipes it posts are always great!

Provided by um-um-good

Categories Cheese

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

250 g mascarpone cheese
1/4 cup ricotta cheese
1 tablespoon capers, drained and chopped
1/4 cup smoked salmon, chopped into small pieces
1/2 cup grated parmesan cheese
1/2 cup fresh dill, chopped

Steps:

stir together the mascarpone, ricotta, capers, salmon and 1/4 cup each of the parmesan and dill.
refrigerate for 20 minutes.
using two spoons, form the mixture into 1 inch balls and roll half in the remaining parmesan and the other half in the remaining dill.
chill until firm, approximately 10-15 minutes.
serve.
prep time includes all the chilling time.

LEMON, SALMON AND RICOTTA PASTA

Lemon, Salmon and Ricotta Pasta image

Another recipe for smoked salmon lovers adapted from a recipe in the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I have posted two other smoked salmon recipes from this issue. Serve this with Theodore Kyriakou's Recipe #141988 or, if you are feeling more adventurous, his Recipe #141992, or with your own favorite salad.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

400 g angel hair pasta
2 tablespoons lemon zest, finely grated
1/3 cup lemon juice
1 tablespoon olive oil
1/2 cup parmesan cheese, finely grated
200 g ricotta cheese, preferably low fat
1 cup basil leaves
1 cup flat leaf parsley
200 g smoked salmon, slices roughly chopped

Steps:

Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

Nutrition Facts : Calories 411.9, Fat 11.6, SaturatedFat 5, Cholesterol 32, Sodium 426.5, Carbohydrate 53.9, Fiber 3.3, Sugar 1.9, Protein 22.5

SMOKED SALMON & RICOTTA WRAPS

Smoked salmon & ricotta wraps image

fish, healthy, lunch, snack, salmon

Provided by sophie33

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

4 tortilla wraps
4 large tablespoons of fresh sheep ricotta
rucola leaves, cleaned, about 50 to 60 gr in total
fresh basil leaves, cleaned, 3 basil leaves per wrap, torn in pieces / so 12 basil leaves for 4 wraps
smoked salmon: about 150 to 200 gr for 4 wraps

Steps:

Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
Place in the microwave on the highest heat for 40 seconds.
Take it out of the microwave. The tortilla wil not be hot.
Spread the ricotta all over the tortilla. Spread it out on all the sides.
Now, place the smoked salmon on top of the ricotta.
Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
Take your rolled up tortilla & turn it over. Cut diagonal in 2.
10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!

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