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Smoked Salmon Roll

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Chef Matej Petrik, EliaOLIVA


A large slice of smoked salmon (large enough to hold filling and roll)

1 cup Feta cheese

Chopped fresh dill and mint to taste.

3 tablespoons of Biolea Lemonio


1. In a bowl mix feta cheese with fresh dill, mint and Biolea lemonio olive oil in to a light foam.

2. Place the smoked salmon on a piece of aluminum foil. Spread a layer of prepared cheese foam on the salmon and roll.

3. Refrigerate the rolls for 2 hours before serving.

Serving: cut into slices, and drizzle with Biolea Lemonio.  Garnish with fresh dill or parsley.


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