150 - 250 g SELECTED VARIETIES
FROZEN, 100 g
PREVIOUSLY FROZEN 150 g
340 g or SMOKED WILD SOCKEYE SALMON 130 g, FROZEN
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.
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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