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Spinach and Smoked Salmon Rolls
2013-08-06
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
Metro
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4
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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
16
rolls
0 Hours 15 Minutes
Preparation
0 Hours 00 Minutes
COOKING
0 Hours 15 Minutes
TOTAL TIME
Ingredients
-
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
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
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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.
