Smoked salmon, ricotta & dill wrap from Polpo: A Venetian Cookbook (of Sorts) (page 56) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on March 02, 2019

    I made this for a mezze dinner with homemade ricotta .It took but a moment once the ricotta was made.

  • TrishaCP on May 25, 2015

    I also made this over the weekend with beautiful goat's milk ricotta from my farmer's market. I was unexpectedly out of dill so subbed chives and their blossoms- it worked but I would have preferred dill. The salmon I had didn't come in nice long pieces so the final product looked a bit messy but tasted great. Don't forget the lemon juice at the end!

  • Breadcrumbs on May 24, 2015

    p. 56 - It took me far too long to prepare this delicious dish but I’m glad I finally got to it as everyone enjoyed it. The ricotta is an important component in this dish so it’s worth ensuring you have a high quality product. I agree with LN, the ricotta works so nicely with the smoked salmon and I much prefer its lightness. The subtle lemon flavour was perfectly balanced. Definitely a great little appetizer to have up your sleeve (or in your belly!!). Photos here: http://chowhound.chow.com/topics/1009436?commentId=9575895#9575895

  • L.Nightshade on April 03, 2015

    Couldn't be any easier. I really prefer ricotta to cream cheese, and use it even when eating toast or a bagel with salmon. But the addition of lemon zest and dill just cranks it up a notch. http://chowhound.chow.com/topics/1009436?commentId=9508657#9508657

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