Aromatic waves of rich béchamel and the enticing hint of smoked salmon waft through my kitchen as I prepare to unveil a dish I can’t get enough of: Baked Smoked Salmon Pasta Rosettes. This elegant Italian creation is more than just a feast for the eyes; it’s a delightful blend of creamy stracchino cheese nestled within beautifully rolled pasta sheets, promising both charm and comfort for any occasion. Perfect as an impressive appetizer or a heartfelt main course, these rosettes are quick to assemble, allowing you to relish in your culinary triumph while still enjoying quality time with family and friends. Plus, the versatility of this baked pasta recipe means it can easily accommodate vegetarian twists or alternative proteins. Ready to elevate dinner tonight? Let’s dive into the steps for this delightful dish!
Why Choose Smoked Salmon Pasta Rosettes?
Elevating your meals: These Baked Smoked Salmon Pasta Rosettes are not only stunning to look at, but they also elevate your dining experience.
Quick assembly: With a straightforward process, you can impress your guests without spending all day in the kitchen.
Creamy comfort: The blend of stracchino cheese and béchamel creates a rich and comforting flavor that warms the soul.
Versatile options: Easily adapt this dish to suit various dietary preferences, whether you prefer a vegetarian filling with sautéed mushrooms or a twist with chicken.
Perfect for gatherings: Serve these rosettes as an impressive appetizer or a satisfying main dish at your next event, and watch your friends and family rave about them!
Related recipes: If you love baked pasta, don’t forget to try my delightful Grilled Chicken Pasta or a refreshing Salmon Kale Salad.
Smoked Salmon Pasta Rosettes Ingredients
For the Pasta Dough
• Italian 00 Soft Wheat Flour (or All-Purpose Flour) – Provides structure and chewiness to the pasta sheets; consider whole wheat flour for a rustic flavor.
• Eggs (Large, Room Temperature) – Binds the dough together and enhances the pasta’s rich flavor; fresh eggs work wonders.
• Salt – Elevates the flavor of the pasta; opt for kosher or sea salt for the best texture.
For the Béchamel Sauce
• Butter – Creates a rich, creamy texture for the béchamel sauce; swap with olive oil for a healthier option.
• Milk (Fresh) – Adds creaminess to the sauce; whole milk gives the best results, while low-fat can be a lighter alternative.
• Nutmeg – Infuses warmth and depth; freshly grated nutmeg will provide the best flavor.
For the Filling
• Stracchino Cheese – Offers a smooth and creamy filling; feel free to replace it with mascarpone or ricotta for a different twist.
• Thinly Sliced Smoked Salmon – Contributes a salty, smoky flavor; other options include cooked ham or a medley of vegetables.
• Fresh Parsley (Chopped) – Brightens the dish with fresh flavor; substituting with dill or chives can provide a unique herbaceous touch.
For Topping and Assembly
• Grated Parmigiano (or Grana) – Adds a savory cheesy topping after baking; Pecorino Romano can provide a sharper flavor.
• Lasagne Sheets (Fresh or Dried) – Forms the rosettes; you can use homemade sheets for a personal touch or standard ones that need pre-cooking.
These Smoked Salmon Pasta Rosettes promise to delight, turning your meal into a memorable occasion. Get ready to savor this exquisite creation!
Step‑by‑Step Instructions for Smoked Salmon Pasta Rosettes
Step 1: Prepare Pasta Dough
In a large mixing bowl, combine Italian 00 flour, eggs, and salt until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes or until it’s soft and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes; this resting time will make it easier to roll out later.
Step 2: Make Béchamel Sauce
In a saucepan over medium heat, melt the butter until bubbling. Stir in an equal amount of flour to create a roux, cooking for 2-3 minutes until golden. Gradually whisk in fresh milk and keep stirring until the béchamel thickens, about 5–7 minutes. Finish by seasoning with salt and freshly grated nutmeg for an aromatic touch that complements the Smoked Salmon Pasta Rosettes.
Step 3: Roll Pasta Sheets
After the dough has rested, divide it into four pieces for easier handling. Using a pasta machine or a rolling pin, roll each piece of dough until it’s thin, about 1/16 inch thick. Cut the sheets into rectangles, roughly 4×6 inches. Lightly dust the sheets with flour to prevent sticking as you prepare to fill them for the Smoked Salmon Pasta Rosettes.
Step 4: Fill and Roll Rosettes
Spread an even layer of stracchino cheese over each pasta sheet, followed by a sprinkle of chopped parsley and a few slices of smoked salmon. Starting from one end, roll each sheet tightly into a Swiss roll shape, ensuring the filling is packed securely. Repeat this process until all sheets are filled and rolled, creating a beautiful array of Smoked Salmon Pasta Rosettes.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). In a lightly greased baking dish, pour a layer of the creamy béchamel. Arrange the pasta rosettes upright in the dish, packing them snugly. Spoon any remaining béchamel over the top, then sprinkle with grated Parmigiano. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
Step 6: Rest Before Serving
Once baked, remove the dish from the oven and let it rest for about 10 minutes before serving. This resting period allows the flavors to meld and ensures the filling isn’t too hot. Serve the Smoked Salmon Pasta Rosettes warm, garnished with extra parsley if desired, and prepare for a culinary delight that impresses at any gathering!
What to Serve with Baked Smoked Salmon Pasta Rosettes
Add a touch of vibrant flavor to your meal with these delightful pairings that perfectly complement the creamy richness of the rosettes.
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Fresh Arugula Salad: The peppery bite of arugula adds a refreshing contrast to the creamy pasta, enhancing the overall dining experience. Toss with a light vinaigrette for extra zing.
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Garlic Bread: A warm, crusty garlic bread provides that delightful crunch and aromatic flavor that pairs beautifully with the comforting béchamel sauce. It’s perfect for wiping up any remaining sauce!
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Roasted Asparagus: Tender, caramelized asparagus brings a fresh, earthy element to the table, balancing the richness of the smoked salmon pasta rosettes with a satisfying crunch.
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Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc or Pinot Grigio complements the flavors of smoked salmon, enhancing the overall taste profile of your meal.
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Creamy Spinach Risotto: This dish’s creamy texture echoes the pasta’s richness while introducing the freshness of spinach, presenting a harmonious hearty side.
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Lemon Sorbet: A refreshing lemon sorbet serves as a palate cleanser, awakening your senses and providing a zesty lightness after the main dish.
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Roasted Cherry Tomatoes: Their sweet caramelization brings a burst of flavor, providing a pleasant contrast that elevates the luxurious experience of your smoked salmon pasta rosettes.
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Herbed Quinoa: Fluffy quinoa with fresh herbs adds a nutty flavor and texture, giving your meal a nutritious boost while complementing the creamy richness of the rosettes.
Storage Tips for Smoked Salmon Pasta Rosettes
Fridge: Store uncooked rosettes in an airtight container for up to 24 hours. Ensure they are layered with parchment paper to prevent sticking.
Freezer: For longer storage, freeze assembled rosettes for up to 2 months. Arrange them on a baking sheet to freeze individually before transferring to a freezer-safe container.
Reheating: To reheat, bake from frozen at 375°F (190°C) for about 30-35 minutes, ensuring they are heated through and the béchamel is bubbly.
Make Ahead: You can prepare the Smoked Salmon Pasta Rosettes in advance and refrigerate them before baking, allowing for a stress-free meal prep option.
Make Ahead Options
These Smoked Salmon Pasta Rosettes are perfect for busy cooks looking to save time! You can prepare the pasta rosettes up to 24 hours in advance by assembling them and refrigerating them in a covered dish. This not only helps the flavors meld, but it also allows you to bake them right before serving. Just ensure to cover the dish with foil to prevent drying out. When you’re ready to enjoy, simply bake from chilled, adding a few extra minutes if needed to ensure they are heated through. You’ll have a delightful meal on hand that is just as delicious as when freshly made!
Expert Tips for Baked Smoked Salmon Pasta Rosettes
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Thin Sheets Essential: Ensure your pasta sheets are rolled to about 1/16 inch thick. Too thick can lead to cracking when rolling, affecting the delicate presentation of your smoked salmon pasta rosettes.
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Rest the Dough: After kneading, give your pasta dough a proper resting time of 30 minutes. This allows the gluten to relax, making it easier to roll out.
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Use a Sharp Knife: When cutting your rosettes, opt for a very sharp knife to avoid squishing the filling. A clean cut ensures each piece holds its beautiful shape.
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Chill for Stability: If you’re having trouble cutting the filled pasta, refrigerate the rolled rosettes for 10-15 minutes. This helps them maintain firmness and shape while slicing.
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Béchamel Consistency: Aim for a liquid béchamel if using uncooked pasta sheets. This guarantees even cooking and a creamy texture that ties your smoked salmon pasta rosettes together beautifully.
Smoked Salmon Pasta Rosettes Variations
Customize your Smoked Salmon Pasta Rosettes to suit your taste and dietary needs with these delightful variations!
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Dairy-Free: Replace stracchino and milk with cashew cream and a dairy-free cheese blend to enjoy a creamy texture without the dairy.
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Vegetarian: Substitute smoked salmon with sautéed spinach and mushrooms, creating a rich, earthy filling that complements the béchamel beautifully.
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Spicy Kick: Add red pepper flakes or a pinch of cayenne to the béchamel for a zesty surprise that elevates the flavor.
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Herbaceous Twist: Experiment with fresh herbs like tarragon or basil instead of parsley for unique flavor notes that play well with the richness of the dish.
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Protein Swap: Use cooked chicken or turkey in place of smoked salmon for a hearty, satisfying variation that still delivers on taste.
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Nutty Flavor: Incorporate a handful of toasted pine nuts or walnuts into the filling for added crunch and a nutty depth.
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Zesty Enhancements: Mix in lemon zest with the filling to brighten up the flavors, giving your rosettes a refreshing finish.
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Creamy Alternative: Try using goat cheese instead of stracchino for a tangier, creamier filling that contrasts nicely with the béchamel sauce.
These variations allow you to explore flavors and textures, ensuring every bite is a revelation. If you’re craving more delicious pasta dishes, check out my Baked Salmon Sushi or savory Pot Skillet Salmon that will surely impress your family and friends!
Smoked Salmon Pasta Rosettes Recipe FAQs
How do I choose the best smoked salmon for this recipe?
Absolutely! Look for smoked salmon that has a rich color and a fresh scent—this indicates quality. Avoid any with dark spots, as they could signify spoilage. A thicker cut will provide a meatier bite, while thinner slices will blend more harmoniously within the rosettes.
How should I store leftover baked smoked salmon pasta rosettes?
You can refrigerate leftover rosettes in an airtight container for up to 3 days. Just make sure they cool down completely before sealing to avoid moisture buildup, which could affect their texture.
Can I freeze assembled smoked salmon pasta rosettes?
Very! To freeze, after assembling the rosettes but before baking, place them on a baking sheet in a single layer. Freeze for about 1-2 hours until solid, then transfer to a freezer-safe container or heavy-duty freezer bag. They can be kept frozen for up to 2 months. When ready to bake, just pop them straight into the preheated oven from frozen, adding a few extra minutes to the baking time.
What if my béchamel sauce is too thick?
If your béchamel sauce turns out too thick, simply whisk in a little more milk over low heat. A little bit at a time will help you reach the desired creamy consistency without making it too runny. Stir continuously until heated through and smooth.
Can I make a vegetarian version of smoked salmon pasta rosettes?
Absolutely! You can replace the smoked salmon with sautéed vegetables such as spinach, mushrooms, and zucchini or even add a blend of cheeses for a hearty filling. Mixing in herbs like dill or chives will elevate the flavor, keeping it fresh and satisfying for vegetarian diners.
Are there any allergies I should be aware of with this recipe?
Definitely! The main allergens in this dish include eggs, dairy, and gluten from the flour. If you need to make it gluten-free, consider using a gluten-free pasta flour substitute. For dairy-free options, use plant-based milk in the béchamel and avocado or cashew cheese in the filling. Always check the labels of your products to ensure they meet your dietary needs.
Smoked Salmon Pasta Rosettes: Impress with a Creamy Delight
Ingredients
Equipment
Method
- In a large mixing bowl, combine Italian 00 flour, eggs, and salt until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes or until it’s soft and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- In a saucepan over medium heat, melt the butter until bubbling. Stir in an equal amount of flour to create a roux, cooking for 2-3 minutes until golden. Gradually whisk in fresh milk and keep stirring until the béchamel thickens, about 5–7 minutes. Finish by seasoning with salt and freshly grated nutmeg.
- Divide the rested dough into four pieces. Roll each piece until it’s thin, about 1/16 inch thick, and cut into rectangles, roughly 4x6 inches. Lightly dust the sheets with flour.
- Spread stracchino cheese over each pasta sheet, sprinkle with parsley, and add slices of smoked salmon. Roll each sheet tightly into a Swiss roll shape.
- Preheat your oven to 375°F (190°C). In a lightly greased baking dish, pour a layer of the creamy béchamel. Arrange the pasta rosettes upright in the dish and spoon any remaining béchamel over the top. Sprinkle with grated Parmigiano and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
- Once baked, let the dish rest for about 10 minutes before serving. Serve warm, garnished with extra parsley if desired.
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