Ingredients

  • 1 pound fresh mozzarella, diced
  • 1 cup milk
  • 6 ounces smoked salmon, very thinly sliced
  • 30 large basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (32 servings)

      53 calories; 3 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 13 milligrams cholesterol; 127 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Twenty-eight to thirty-eight slices

Preparation

  1. Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
  2. Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
  3. Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
  4. Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
  5. To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.

Dining and Cooking