Per preparare il burro alle erbe:
Lasciar ammorbidire il burro a temperatura ambiente e frullarlo in un mixer con l’aneto e l’erba cipollina.
Unire la scorza di lime grattugiata al momento e qualche goccia di succo.
Raccogliere il burro morbido con una spatola e trasferirlo in una ciotola.
Per preparare il tronchetto:
Frullare finemente il pane nero in un mixer, versare le briciole ottenute su una teglia e far asciugare in forno a 160°C per 10 minuti.
Disporre le due fette di pane da tramezzino su un tagliere sovrapponendole leggermente e con un mattarello schiacciare fino ad ottenere una sfoglia sottile.
Spalmare con uno strato abbondante di burro, sovrapporre le fette di salmone e condire con il pepe della Vallemaggia. Arrotolare il pane formando un rotolo.
Lavorare il formaggio cremoso con il dragoncello e un pizzico di pepe e con questo spalmare il rotolo esternamente.
Passare il rotolo nel pangrattato di pane nero rivestendolo completamente. Avvolgere in un foglio di carta forno e conservare in frigo fino al momento di servire (almeno 10 minuti in frigo). Tagliare dal rotolo due pezzi più corti e sistemare in un piatto simulando un tronchetto.
Tronchetto di Natale salato
RSI Food 02.12.2011, 09:12
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