Everyday recipes : Entrées

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.