Aubergine, salmon and porcini rolls

November 11, 2010 (Last Updated: January 11, 2019)
Aubergine, salmon and porcini rolls recipe

To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the next course.

Aubergine, salmon and porcini rolls

Serves: 4 - 6
Cooking Time: 20 mins

Ingredients

  • 45ml (3 tbsp) olive oil
  • 20ml (4 tsp) butter
  • 1 garlic clove, finely chopped
  • 3 large aubergines, sliced
  • 1 small fresh porcini mushroom, thinly sliced
  • salt and freshly ground black pepper, to taste
  • 100g smoked salmon
  • 100g cream cheese, softened
  • juice of ½ a lemon

Instructions

1

Heat the oil and butter in a frying pan and sauté the garlic for a few seconds. Fry the aubergines in batches until soft. Remove and drain on paper towel.

2

In the same pan, fry the porcini until soft, remove and drain.

3

Lay the aubergines out on a work surface. Top each slice with the porcini and season. Layer the salmon on top of the porcini and spread with the cream cheese.

4

Roll each topped aubergine into a small tube, secure with a cocktail stick, drizzle with the lemon juice and serve.

 

Send this to a friend