Raw fish roll

On a sheet of aluminum foil, I placed fresh salad leaves, which I brushed with a thin layer of melted butter to add a rich flavor and a glossy appearance. This will serve as a delicious base for our dish. Then, I took the marinated salmon fillet, which had previously been prepared with aromatic spices, lemon, and fresh herbs. I carefully laid the salmon over the salad leaves, ensuring that each piece was well-centered.

After placing the salmon, I gently spread a generous layer of mascarpone on top. This creamy cheese adds a velvety texture and delicate flavor, perfectly complementing the rich taste of the fish. In addition to mascarpone, I decided to add thin slices of fresh cucumber, which bring a crunchy and refreshing contrast. The cucumber slices, with their slightly sweet flavor, blend perfectly with the other ingredients, adding a touch of freshness.

Once I arranged all the ingredients, I added a bit of freshly ground pepper and a drizzle of extra virgin olive oil to enhance the flavors. I carefully folded the aluminum foil, forming a tight packet so that all the juices and flavors would combine during baking. I placed the packet on the preheated grill, letting it cook for about 15-20 minutes until the salmon becomes tender and flakes easily with a fork.

Serving this dish is a true pleasure. I carefully opened the foil packet, allowing the aromas to escape, and transferred the contents to an elegant plate. I garnished the dish with a few fresh dill leaves and a squeeze of lemon juice to further enhance the flavor. This recipe is not only a delight for the taste buds but also a true visual feast, with the vibrant colors of the ingredients. Enjoy your meal!

 Ingredients: green lettuce leaves, butter, mascarpone, marinated salmon, surimi, and cucumber