🌊 Salty Tronchetto with Marine Flavors
(Tronchetto Salato ai Sapori di Mare)
🧾 Ingredients (serves 6–8)
For the base (choose one):
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1 sheet of puff pastry (for a baked version)
OR -
4–6 slices of white sandwich bread, crust removed and flattened (for a no-bake version, like a rolled terrine)
OR -
A savory sponge cake base (like a Genoise or a roulade-style base, baked and rolled)
🐟 For the filling:
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150 g (5 oz) smoked salmon or tuna in oil, drained
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100 g (3.5 oz) cream cheese (or ricotta, mascarpone, or Greek yogurt for a lighter version)
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Zest of ½ lemon
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1 tbsp chopped fresh dill or chives
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1 tbsp mayonnaise (optional, for extra creaminess)
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Salt and pepper to taste
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Optional additions: capers, boiled shrimp, or a touch of horseradish
🧑🍳 Preparation (No-Bake Version):
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Prepare the base:
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Flatten slices of sandwich bread side-by-side on plastic wrap to form a rectangle. Slightly overlap and press them together.
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Make the filling:
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Blend the salmon (or tuna), cream cheese, lemon zest, dill/chives, and optional mayo until smooth but slightly chunky. Adjust seasoning.
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Assemble:
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Spread the filling evenly over the bread base.
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Use the plastic wrap to roll the tronchetto tightly like a jelly roll. Chill for at least 1 hour to firm up.
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Garnish:
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Unwrap, trim the ends, and garnish with extra herbs, lemon slices, or a light sour cream topping.
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🔥 Baked Version (with Puff Pastry):
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Roll out puff pastry, spread the filling (keep it a bit drier), and roll it up like a strudel or jelly roll.
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Brush with egg wash, score the top lightly, and bake at 200°C (390°F) for 20–25 minutes or until golden.
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Cool slightly, slice, and serve warm or room temp.
🎉 Serving Ideas:
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Serve chilled as slices on a platter with lemon wedges
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Pair with a glass of Prosecco or a dry white wine
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Great for buffets, holiday starters, or summer lunches
Would you like a recipe card, a photo example, or a version with shrimp or crab instead of salmon?