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Spinach and Smoked Salmon Rolls https://www.metro.ca/userfiles/image/recipes/rouleaux-epinards-saumon-fume-5042.jpg PT15M PT00M PT15M
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.
16
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
Spinach and Smoked Salmon Rolls

Spinach and Smoked Salmon Rolls

Rate this recipe
4 Votes
16
rolls
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 oz
    (130 g)
    smoked salmon
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    FROZEN, 130 g SELECTED VARIETIES

  • 7 Tbsp.
    (105 mL)
    Boursin Garlic & Fine Herbs cheese
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  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 16
    large spinach leaves
Imprimer ma sélection

Preparation

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

Legal Notice

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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