Recipe: Salmon, goat cheese and asparagus rolls
Tips and tricks
Ingredients · Servings 8
- 6 slices of smoked salmon
- 200g of fresh goat cheese, Chavroux type
- 4 green asparagus spears (cooked)
- sesame seeds
Method · 20 min
- Place a sheet of plastic wrap on your work surface. Put a slice of smoked salmon on it, and generously apply the cream cheese, as shown in the photo.
- Add a green asparagus spear in the middle, and roll the slice up.
- Then wrap in plastic wrap and refrigerate for a few hours.
- After unwrapping, sprinkle the salmon with sesame seeds. Cut into slices about 1 cm thick, and there you have it, your salmon rolls are ready!
Cream cheese: we used Chavroux, but you can certainly use another cream cheese, more or less flavored. Asparagus: we used canned asparagus because it's softer and therefore easier to cut. Serrated knife: to avoid crushing your salmon roulade too much when slicing, use a serrated knife.
