Shallot & Chive Whipped Cream, Smoked Salmon and Avocado Spring Rolls | PAYSAN BRETON

4 pers.

30 min

15 min

Shallot & Chive Whipped Cream, Smoked Salmon and Avocado Spring Rolls

Whipped Cheese with Shallots and Chives

150 g Whipped Cheese with Shallots and Chives

Avocado

1 Unit Avocado

Lemon

0.5 Units Lemons

Salmon

200 g Salmons

Chives

6 Sprigs Chives

Salt, pepper

1 Pinch Salt, pepper

Peel avocado, cut in half then into thin slices. Place slices on a plate and sprinkle with lemon juice.
Pour water into a soup dish, soak the first rice pastry sheet until it softens then place it flat on a board. Place half a slice of smoked salmon on the sheet. Delicately spread the equivalent of one tablespoon of Paysan Breton "Shallot & Chive Whipped Cheese" on the salmon. On top of the salmon, place three to four slices of avocado side by side. Sprinkle with finely chopped chives, season with salt and pepper.
Fold 1-2 cm on each side toward the centre (over the ingredients). Roll the sheet up tightly from bottom to top to hold in the ingredients. Place the roll on a board.
Repeat process for the other rolls.
Refrigerate for 15 minutes.

When it is time to serve, delicately cut the rolls in two or three pieces so that the ingredients can be seen. Serve with a few slices of lime.