Rolls stuffed with smoked salmon

Remove the dark and fat parts visible to salmon's clippings with scissors, diced riducetene 23 of 4-5 mm with a Pocket knife and cut the leftover salmon into strips 4-5 mm broad; you get 8 for the decoration.

Preheat oven to 200 degrees.

Cut the sandwiches and a svuotateli of Crumb with the Pocket knife, leaving a small layer (approx. 12 cm).

Put the crumbs in a bowl and pour in the cream and milk.

Place the butter in a pan and let it melt over low heat, without doing it FRY and spennellatelo within the panini in an even layer and outside the previously removed caps.

Wet and wring well the piece of parchment paper, allargatelo on a baking plate and lean over the emptied and sandwiches the cups, with the outside upwards.

Put the plate in the oven 3 minutes and let cool.

Grate the Emmental and clean the chives, one wire at a time, with dampened paper towels.

Mash the bread crumbs with a fork and add the egg yolks, the salmon cubes, salt and Tabasco.

Half wire cut chives into pieces with scissors, dropping the pieces directly into the bowl.

Mix well with a fork to mix the ingredients evenly.

If you find that the filling is too soft, add 1-2 tablespoons of flour.

Fill the rolls with the mixture prepared, but not completely: you must bring the filling around 12 cm below the rim.

Allineateli again on the plate and completed the filling of each bun with ground pepper.

Insert the plate in the oven until the filling of sandwiches has been consolidated, swelling and becoming slightly Golden in size (10 m).

Add on the blanking plugs removed and continue cooking a minute to heat them.

While the cuocciono rolls, divide the remaining chopped chives 3-4 cm long, with scissors.

Roll the strips of salmon, forming decorative patterns in the shape of Rosebuds turning on themselves and tucking the end outwards.

To model better the strips of salmon, appoggiatele on a plate lined with a piece of parchment paper.

Place on stuffing sandwiches salmon decorations and pieces of chives, set each to Cap a sandwich with a toothpick so that the filling remains largely visible.

Place the rolls on a serving platter and serve immediately.

Replace the smoked salmon and chives with the other ingredients.

? 100 g of drained tuna in oil and dry well with paper towels, crushing it with a fork and add to the other ingredients of the filling with the leaves washed, dried and chopped 3 sprigs of parsley.

? 20 g finely chopped pickled capers and 40 g anchovy fillets in oil, well drained.

Combine it with the other stuffing ingredients along with 30 g of black olives and 30 g green olives, drained and cut into cubes.

? Soak 10 minutes in warm water 40 g dried porcini mushrooms, strizzateli and mince.

Add the chopped the other stuffing ingredients along with 40 g chopped walnuts kernels coarsely with a knife.