Make spring rolls using Coupe du Tsar®, the heart of smoked salmon. Filled with crunchy vegetables, salmon, and enhanced with fresh herbs and edible flowers, these rolls are perfect as a refined starter, a light snack, or a picnic. Serve them with a creamy lemon sauce or a mix of soy sauce and sesame oil according to your taste.
Preparation: 1 hour
Ingredients for 10 rolls
- 10 rice papers
- 1 Coupe du Tsar®
- 1 small yellow beetroot
- 1 blue-meat radish
- 1 yellow carrot
- 1 orange carrot
- 30 borage flowers
- Some chive flowers
- Some sprigs of dill
Instructions
- Peel the vegetables and thinly slice them with a mandoline to get very fine sticks, trimming them so they are all the same length.
- Cut the Coupe du Tsar® into sticks about 1 cm thick, the same length as the vegetables.
- Pick the small chive flowers and remove the green part of the borage flowers, keeping only the petals. Strip the dill.
- Prepare a bowl of cold water and a clean tea towel laid flat on your work surface.
- Dip a rice paper into the water until softened, lay it flat on the towel, and fill one-third with vegetable sticks and salmon. Fold the edge of the rice paper over the vegetables, then fold in the sides. Place 3 borage leaves on the rice paper, chive flowers, and some dill sprigs, and finish rolling tightly.
- Repeat with the remaining ingredients to make 10 rolls.
- These rolls can be enjoyed with a small creamy lemon and herb sauce or a mix of soy sauce and sesame oil.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
