Salmon & Spinach Rolls with Cream


4 slices of smoked salmon
80 g mascarpone
2 heaped tbsp Isigny Sainte-Mère 40% crème fraîche
20 g baby spinach leaves
1 lemon
Salt, pepper


Chop up the baby spinach leaves.

Whisk together the mascarpone and crème fraîche. Season and add a dash of lemon juice.

Lay out the slices of smoked salmon on a work surface.

Spread the mascarpone mixture onto the slices followed by the spinach leaves. Roll the slices up tightly.

Using a sharp knife, cut the rolls into slices 1 cm thick.

Keep refrigerated until they are to be served.


Preparation time
20 mn

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