Salmon and Cream Cheese Maki

The recipe of the maki of salmon and fresh cheese to eat without moderation.

Type of dish: Starter

Preparation time: 20 minutes

Serving:  4 servings

Ingredients

• 75 g Parmesan cheese
• 6 thin slices of smoked salmon
• 250 g ricotta cheese
• 2 tablespoons chopped chives
• 3 sheets of nori (dried seaweed)
• 200 g of fish eggs
• Pepper

Directions

• Grate the Parmesan cheese into a bowl, add the ricotta and chives, season with salt and pepper and mix. Cut the nori sheets in half, widthwise.
• On the bamboo mat, spread half a nori sheet, shiny side down, and cover with smoked salmon.
• Top with cheese mixture, leaving a 1 cm wide border on the side, then roll up the whole, exerting slight pressure and using the mat. Lightly wet the opposite edge to keep the roll closed.
• Repeat with two more half sheets of nori.
• For the remaining three sheets, reverse by placing the salmon first, then the nori sheet on top; top as before.
• With a sharp knife, cut each roll into quarters and place a small spoonful of fish.