4 slices of smoked salmon
80 g mascarpone
2 heaped tbsp Isigny Sainte-Mère 40% crème fraîche
20 g baby spinach leaves
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.