Mozzarella rolls with salmon on rocket

Ingredients for 4 servings:

• 200g mozzarella
• 500 ml milk
• 16 basil leaves
• 150 g salmon (smoked salmon)
• 250 ml orange juice
• 1 ginger
• ½ tsp mustard
• 1 tsp honey
• Salt
• olive oil
• rocket
• Cherry tomatoes
• possibly balsamic vinegar, preferably white

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Surprisingly sophisticated but simple starter according to Jakob M.

For the rolls, heat the milk (do not boil) and let the mozzarella soften for about 10 minutes. Prepare the basil leaves and salmon. Carefully roll out the soft mozzarella to an even thickness of 3 mm. Then cover completely with basil and salmon (in that order) and roll up. Wrap the roll in plastic wrap and tighten and stabilize it by pulling on the wrap several times as you roll it up. Let it rest in the refrigerator, preferably overnight. For the dressing, boil the orange juice with a few slices of ginger root until reduced by half. Add mustard, honey, and, if desired, a dash of white balsamic vinegar (brown will work, but it will slightly impair the color) to the orange and ginger broth. Finally, gradually stir in the olive oil. Season with salt and pepper to taste. Spread arugula (or ragu works well with ragu) on large plates and arrange the mozzarella rolls, cut into approximately 5 mm thin slices, decoratively on top. Garnish with cocktail tomatoes and drizzle with the dressing. By the way: Jakob says this recipe doesn’t work with buffalo mozzarella.