Savory log with salmon mousse, asparagus, and prawns

Name: Savory log with salmon mousse, asparagus, and prawns
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Ingredients: Sandwich bread (without crust) 10 slices; Asparagus 6; Shrimp (code) 5.25 oz; Smoked Salmon 7 oz; Robiola cheese 1 &frac13; cup; Fresh liquid cream 1 cup; Chives 3 &frac13; tbsp; Fine salt to taste; Black pepper to taste; Shrimp tails 4; Asparagus (tips) 4; Chives to taste

it es fr de br

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 8
Cost: High
Note + the time to set in the refrigerator

PRESENTATION

Looking for something to really make your holiday table stand out? Tronchetto salato is the answer. It brings a fresh twist to the classic French Bûche de Noël. Really, this savory version skips the sweet stuff, filled instead with a creamy mousse di salmone. Imagine this: tender mazzancolle (shrimp) mingling with bright, crisp asparagi (asparagus), all wrapped up in a soft bread shell that practically melts in your mouth. Super tasty. It's a total showstopper, perfect as a festive appetizer that's just as good to look at as it is to eat.

You can totally get creative with the decoration—herbs, shrimp on top, or slices of asparagus. Really, it gives that extra festive flair. And look, every bite is special, making it way more than just another dish on the table. Guests will be thrilled to see such a creative appetizer, combining seafood flavors with that French holiday vibe. The rotolo salato keeps everything moist and creamy inside, so the mousse stays light yet full of flavor. The smoked salmon adds a smoky kick, while the shrimp and asparagus keep things fresh and fancy.

And here's the thing, if you want to impress with a ricetta di Natale that's both traditional and modern, this dish is spot on. Pretty much. It's the kind of recipe guests will ask for, not only because it looks amazing but because it tastes incredible too. Plus, it fits seamlessly into any antipasto di pesce or antipasto festivo menu, adding that special touch that makes a celebration feel grand. So, if you’re planning to surprise everyone and make your table memorable, this is definitely a winner. With its blend of rich flavors and eye-catching presentation, it's bound to be the highlight of your holiday feast, leaving everyone talking long after the meal is over. Honestly, you can't go wrong with this one.

INGREDIENTS

Ingredients for the log: Sandwich bread 10 slices - (without crust); Asparagus 6; Shrimp 5.25 oz (150 g) - (code)

For the cream: Smoked Salmon 7 oz (200 g); Robiola cheese 1 ⅓ cup (300 g); Fresh liquid cream 1 cup (250 g); Chives 3 ⅓ tbsp (10 g); Fine salt to taste; Black pepper to taste

For decoration: Shrimp 4 - tails; Asparagus 4 - (tips); Chives to taste

Preparation

How to prepare Savory log with salmon mousse, asparagus, and prawns

To prepare the savory log with salmon mousse, asparagus, and prawns, start by cleaning the asparagus: trim the stalks and peel them with a vegetable peeler to remove the outer and fibrous part 1; then tie them with kitchen twine and boil them for a few minutes in an asparagus pot 2 (you can also boil them in a large pan without tying them). Once blanched, drain them (they should be tender but not falling apart) and let them cool on a cutting board or dip them in a bowl with ice: this will ensure they retain all their brightness 3

Cut them in half lengthwise 4, leaving 4 whole tips for decoration; then set aside. Move on to cleaning the prawns (you can also use shrimp instead) by removing the shell 5 and gently removing the intestine (the black thread inside the prawn's body) 6.

Boil the prawn tails 7 and then drain them after 3-4 minutes 8; set aside. Meanwhile, prepare the salmon mousse: coarsely chop the smoked salmon slices 9

chop the chives as well 10, then in a blender cup, pour the salmon and the cream cheese 11, then blend everything and add the chives 12: you should get a creamy and homogeneous mixture.

Transfer it to a large bowl 3; in the bowl of a stand mixer, pour the fresh liquid cream 14 and whip it, then add it to the salmon cream 15 mixing with a spatula from top to bottom to not deflate it.

With a rolling pin, slightly flatten and lengthen 10 slices of sandwich bread 16; then line a log mold by slightly overlapping the slices inside 17. Trim the excess with a knife 18; keep the excess that will serve as alternating layers to the rest of the filling.

With the help of a piping bag, pour 1/4 of the salmon mousse into the mold 19. Place the asparagus along the inner perimeter, trying to overlap them as little as possible 20, and the prawns, cut in half lengthwise, in a row in the center (leave 4 whole for decoration) 21. Place the bread scraps to create a middle layer and then repeat the layer of mousse, asparagus, and prawns.

Then cover with more mousse, evenly distributed with the back of a teaspoon, leaving no more than 5 mm from the edge of the mold 22. Refrigerate to solidify for at least 30 minutes. After the necessary time, with the blade of a small knife, detach the log from the walls 34

and flip it onto a serving plate 25; then spread the surface with part of the remaining salmon mousse 26, while you can pour the rest into a piping bag with a star nozzle and decorate all around with small tufts 27

create 4 larger ones on the surface 28 and decorate with 4 whole asparagus tips and 4 prawns 29. Your savory log with salmon mousse, asparagus, and prawns is ready to be served!