- 28
Ingredients
- 1 pound fresh mozzarella, diced
- 1 cup milk
- 6 ounces smoked salmon, very thinly sliced
- 30 large basil leaves
Preparation
Step 1
Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
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.
Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
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.
To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.
YIELD Twenty-eight to thirty-eight slices