Beet cream salmon rolls

Ingredients

For 6 servings

• •8 tranche 8 slices of smoked salmon La Petite Fabrique du Saumon Fumé®
• •120 g 120 g cooked beet
• •350 g 350 g of fresh goat cheese
• •10 cl 10 cl of cold liquid fresh cream
• •salt and pepper
• •2 2 branches of dill
• •pink berries
• •25 g 25 g spinach
• •100 g 100 g of wheat flour T55
• •25 g 25 g of maizena
• •2 2 eggs
• •25 g 25 g butter
• •1 1 yogurt
• •5 g 5 g dehydrated baker's yeast
• •1 1/2 teaspoons of salt
• •1 c. à soupe 1 tablespoons of neutral oil for cooking

Method

1. 1.Prepare the salmon rolls with beet: mix the beet and 40 g of fresh cream to obtain a fine purée.
2. 2.Add the fresh cheese, salt and pepper.
3. 3.Whisk the liquid fresh cream, add to the fresh cheese with beet.
4. 4.Place 2 slices of head-to-be salmon to form a rectangle on a food film sheet.
5. 5.On each salmon rectangle, spread 1⁄4 of the mixture leaving 1 cm of salmon on the top edge.
6. 6.Roll the salmon over the cream by helping with the food film, roll it all in the film and tighten on either side. Reserve the small boudins thus formed in the refrigerator.
7. 7.Prepare green blinis: mix yogurt and blender spinach to get a green yogurt.
8. 8.Tied the mixture.
9. 9.Mix the flour and maizena and divide them into two bowls.
10. 10.In bowl 1, pour the yeast and yogurt, mix well.
11. 11.Melt the butter.
12. 12.Separate the yolks from the egg whites. In bowl 2, add the egg yolk, butter, salt, mix well.
13. 13.Mount the whites in snow.
14. 14.Gather the two bowls and gently incorporate the snow whites.
15. 15.In a lightly oiled hot pan using absorbent paper, cook small blinis about 4-5 cm in diameter.
16. 16.When serving, cut the rolls into 3 cylindrical sections. Remove the food film.
17. 17.Place the salmon and beet rolls on a small blinis. Decorate with a pink berry plump. Serve immediately.