Ingredients
• 1,2 Kilo of Salmón de Chile, with skin
• 1/2 Kilo of spinach
• 1 cup of dried tomatoes
• 2 tsp of olive oil
• 1 tsp of dried garlic powder
• 1 tsp of dried oregano
• 200 grs of ricotta or cottage cheese
• 1/2 cup of white wine
For the sauce:
• 2 tbsp of mustard with seeds
• 3 tbsp of mayonnaise
• 3 tbsp of natural yoghurt
1. Mix the ingredients, and if too dense, add a little water to clear.
PREPARATION
1. Quickly rinse the spinach leaves in hot water (only to blanch).
2. Soak the dried tomatoes in cold water for 5 minutes until soft.
3. Drain the water and cut the hydrated tomatoes and garnish with olive oil, dry garlic and oregano.
4. Cut the salmon into medium slices with a long and flexible knife, diagonally from the meat to the skin. The meat will detach itself in each cut.
5. Salt and pepper the salmon and cover with 2 to 3 spinach leaves. Add 1 tsp of tomatoes and 1 tbsp of ricotta.
6. Roll the salmon slices into a cylinder form.
7. Hold into place with a wooden toothpick.
8. Place orderly into a cooking dish, add white wine and cook for 5 to 10 minutes in the oven, at medium heat (180ºC), or until the salmon is tender and juicy.
9. Retire from the oven and serve with the mustard sauce.
