Involtini Di Salmone E Mascarpone Recipe

Prepare the filling

In a medium bowl, combine mascarpone, lemon zest, lemon juice, chopped dill, chopped chives, chopped capers, horseradish, olive oil, sea salt, and black pepper. Mix gently with a rubber spatula or small whisk until smooth and evenly combined. Taste and adjust seasoning — add a touch more lemon or salt if needed.

Lay out salmon slices

On a clean work surface or baking sheet lined with parchment, arrange the smoked salmon slices in a single layer so you can easily fill and roll each one.

Fill the salmon

Using a small spoon or piping bag fitted with a plain tip, place about 1 tablespoon (roughly 1/2 ounce) of the mascarpone mixture near one short end of each salmon slice. If slices are larger, use up to 1 1/2 tablespoons. Spread the filling into a narrow strip about 1/2 inch from the edge to make rolling easier.

Roll and secure

Carefully roll each salmon slice away from the filled edge to form a neat cylinder (involtino). Place each roll seam-side down on the prepared tray. If needed, tuck a small dill sprig into the center before closing to add flavor and help hold the roll.

Chill briefly

Transfer the assembled rolls to the refrigerator and chill for 15–20 minutes to firm up the filling and help the rolls hold their shape before serving.

Plate each roll on a small leaf of baby spinach or butter lettuce (this helps presentation and provides a slight crunch). Arrange 3 rolls per serving (adjust to preference).

Drizzle each plated portion with a light brush of extra-virgin olive oil and place a small dill sprig on top of each roll. Scatter a few microgreens or thin fennel slices around the plate if using.

Serve with lemon wedges on the side so guests can squeeze fresh lemon over the rolls. Optionally provide additional capers or a small dollop of extra mascarpone on the plate.