Spinach and Smoked Salmon Rolls

Spinach and Smoked Salmon Rolls
  • 16 rolls
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 4 oz
    (130 g)

    smoked salmon

  • 7 Tbsp.
    (105 mL)

    Boursin Garlic & Fine Herbs cheese

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 16

    large spinach leaves


Cut 8 slices of smoked salmon in two lengthways.

In a bowl, mix Boursin and lemon juice.

Blanch spinach in boiling water for 10 seconds, then immerse in ice water.

Dry on paper towels.

Lay a half-slice of smoked salmon on each spinach leaf.

Spread Boursin in the centre of the smoked salmon, fold the leaf edges over and roll up the leaves nice and tight.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007