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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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