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Salmon trout roll with crayfish and Crescenza


Serves 4
For the roll
200 g smoked salmon trout
150 g shelled crayfish
25 g yellow and red bell peppers
50 g Crescenza cheese
5 g chopped chives
30 g Laghi Lombardi DOP extra virgin olive oil
20 ml cognac
1 chopped shallot
½ clove of garlic
salt and pepper
To garnish
100 g tender salad leaves and pumpkin flowers
50 g cherry tomatoes
4 grapefruit segments
4 orange segments
4 pink grapefruit segments
80 g fresh chervil
200 g Laghi Lombardi DOP extra-virgin olive oil
salt and pepper


Preparation time: 45 minutes
Level of difficulty: average


For the filling
Brown the garlic and shallot with oil in a pan.
Add the diced crayfish and brown well.
Add the cognac, allow it evaporate and finish cooking the fish rather quickly, adding the thyme at the very end.
Blend these ingredients in a mixer and cool the mixture in the fridge.
Once it has cooled, add the Crescenza cheese, chives and diced bell peppers that have been blanched in salted water.
For the trout roll
Finely cut the trout, arrange it on a rectangular piece of clingfilm and spread the filling on it.
Roll up the trout and place the roll in the freezer.  Once it is frozen and hard, remove from the freezer and cut it into thin slices.
To garnish
Peel the grapefruit and orange segments.
Squeeze the remainder of the citrus fruit, add oil and use it to dress the salad.
Arrange the slices of trout roll on a bed of salad.
Garnish with the citrus segments and season the roll with a dressing of oil, fresh chervil, salt and pepper.


Wine pairing:  Oltrepo Pavese Spumante Bianco Metodo Classico DOC


Chef Luigi Gandola – Associazione provinciale cuochi Como


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