This recipe for salmon rolls with cabbage and potatoes came to mind in the car while I was returning from work (a moment in which I often have culinary inspirations… it must be my stomach that is rumbling). I wanted salmon but in a slightly different way… and here is the result. We liked them very much so we propose them here on foodmetender.
And the great thing is that the preparation does not present any particular difficulties. Here you will find the doses for six people


  • 6 thin fillets of fresh salmon (have your fishmonger cut them)
  • 750 g of potatoes
  • 1 bunch of parsley
  • 500 ml of milk
  • 2 fresh robiola for the soft heart
  • a savoy cabbage
  • extra virgin olive oil, salt, pepper, nutmeg to taste.
  • pink peppercorns to taste

Wash the parsley and chop it finely.

Peel and cut the potatoes into chunks (quite large) and put them and boil in a pan in half water and half milk. Let them boil until they become soft and begin to mush so that a sort of puree forms with some small pieces of potato inside. Salt and pepper and add a generous handful of chopped parsley leaves.

Separately, wash the cabbage leaves (at least 12 for 6 people) and blanch them, just barely, in a pan with boiling salted water. They only need to cook for a moment, maintaining a little consistency.


Arrange the cabbage leaves on the cutting board and pour in a generous spoonful of the potato and parsley mixture. Make a small hole in the center (it’s really easy with your finger) and insert a teaspoon of robiola, then cover with a bit of potatoes. This will give your roll a delicious fresh and melting centre.

Close the cabbage leaf on itself and form the roll. If you need to close the roll better, use another cabbage leaf.

At this point, remove the already cut salmon fillet and wrap the cabbage roll as in the photograph (they look like little fish!).

Repeat everything for the other 5 rolls and place them on a baking tray covered with baking paper.

Add a drizzle of oil and sprinkle with pink pepper.

Bake at 160°C for about 15 minutes until the salmon is pink but not stringy.

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