Spinach Biscotti with Smoked Salmon Cream
Category: Appetizers | Servings: 20
This delightful appetizer pairs the earthy flavor of spinach with the rich, smoky taste of salmon in a tender, buttery biscuit. Perfect for special occasions or as a refined treat for guests, these spinach biscotti with smoked salmon cream will undoubtedly impress with their elegant combination of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 210g |
| Parmigiano Reggiano DOP (Grated) | 50g |
| Unsalted butter (cold, cubed) | 150g |
| Fresh spinach (washed and dried) | 200g |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Ricotta cheese (full-fat) | 200g |
| Smoked salmon (finely chopped) | 100g |
| Fresh dill (chopped) | to taste |
| Lemon (half, juiced) | ½ |
| Extra virgin olive oil | to taste |
Instructions
1. Prepare the Spinach Biscotti Dough:
-
Blanch the Spinach:
- Rinse the spinach thoroughly under running water. Then, gently pat them dry with a clean towel.
- Bring a pot of salted water to a boil and briefly blanch the spinach for about 1 minute.
- Once blanched, drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process.
- After cooling, squeeze out the excess water from the spinach and set it aside.
-
Mix the Biscotti Dough:
- Place the spinach in a food processor and pulse until finely chopped.
- Add the all-purpose flour and cold cubed butter to the processor. Pulse the mixture a few seconds at a time until the dough starts to form.
- Transfer the dough into a bowl and mix in the grated Parmigiano Reggiano, salt, and freshly ground black pepper. Continue mixing with your hands until the dough comes together smoothly.
-
Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for about 10 minutes to firm it up.
2. Prepare the Smoked Salmon Cream Filling:
-
Prepare the Smoked Salmon:
- Roughly chop the smoked salmon into small pieces. Place it in a bowl, then drizzle with the juice of half a lemon and a splash of extra virgin olive oil. Mix well to combine.
-
Make the Cream Filling:
- In another bowl, combine the ricotta cheese with a little extra olive oil, fresh dill, and a pinch of black pepper. Stir the ingredients together until smooth and well mixed.
- Refrigerate the cream mixture until needed.
3. Assemble the Spinach Biscotti:
- Roll Out the Dough:
- After chilling, roll out the dough between two sheets of parchment paper. Use a rolling pin to flatten it to a thickness of 3-4 mm.
- Cut the Biscotti Shapes:
- Use a 5 cm diameter cookie cutter to cut out small rounds from the dough. You should have approximately 20 pieces.
- Bake the Biscotti:
- Preheat your oven to 180°C (350°F). Arrange the dough rounds on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the biscotti are golden brown and crisp around the edges.
- Remove from the oven and allow to cool completely on a wire rack.
4. Assemble the Final Dish:
- Fill the Biscotti:
- Once the biscotti have cooled, place a small spoonful of the ricotta and smoked salmon mixture in the center of each biscuit.
- Serve:
- Arrange the filled biscotti on a platter and serve immediately, or refrigerate until ready to serve. Garnish with extra dill or a drizzle of olive oil if desired.
These Spinach Biscotti with Smoked Salmon Cream are sure to be a hit at your next gathering, with their rich and savory flavor balanced by the freshness of the spinach and the creamy, smoky filling. Perfect as an appetizer or a light bite to accompany a drink, these biscuits are both sophisticated and utterly delicious. Enjoy!
This recipe is inspired by classic Italian baking traditions, with a flavorful twist that brings together savory elements in a new and exciting way.
