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Silverbeet and salmon rotolo with lemon cream
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in creamy salmon and silver beet filled pasta rolls, also known as Rotolo.
Ingredients:
  • 1 bunch silverbeet, trimmed
  • 500g ricotta
  • 50g (1/3 cup) pine nuts, roasted, half roughly chopped
  • 400g salmon fillets, skinned, pin-boned, cut into 2cm pieces
  • 375g packet fresh lasagne sheets (see note)
  • 36.40 gm olive oil
  • 375ml (1 1/2 cups) cream
  • 2 lemons, 1 zested, 1 cut into 8 wedges, each wedge halved
  • Flat-leaf parsley, to serve
Instructions:
  • Prepare the silverbeet by removing the centre stems and cutting them into 1cm dice. Thinly shred 2 leaves, reserving the rest for future use. Boil the diced stems in salted water for 3 minutes, then add the shredded leaves and cook for an additional 2 minutes until both are tender. Drain and cool down quickly under cold water.
  • Preheat your oven to 200°C. In a large bowl, mix together silverbeet, ricotta, chopped pine nuts, and salmon. Season with salt and pepper to enhance the flavors.
  • Soak a lasagne sheet in a bowl of boiling water, remove, and place on a work surface. Brush both sides with oil. Repeat with another lasagne sheet, overlapping to form a 30cm square. Spread half the salmon mixture over three-quarters of the pasta, then roll up towards the open end. Repeat with 2 more lasagne sheets and the remaining oil and salmon mixture.
  • Cut each pasta roll into 10 pieces and arrange in a greased 30cm square roasting pan or 4 shallow 20cm ovenproof dishes. Drizzle with cream, sprinkle with lemon zest, and tuck lemon wedges among the rotolo. Season, bake for 25 minutes until golden, and cream is reduced. Serve sprinkled with pine nuts and parsley.

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