Salmon and spinach rolls with cream

Preparation

1. 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.