Salmon and Cream Cheese Rolls with Edible Flowers
Ingredients
- 200g creamy fresh cheese
- 100g wild smoked salmon
- 1 rice paper sheet
- Mixed edible herbs and flowers (e.g., violets, nasturtiums, lemon balm leaves, borage flowers, veronica, primroses, calendula, false nettle)
Preparation
Lay out a sheet of plastic wrap on the work surface.
Spread the creamy cheese inside the folded plastic wrap, thin it with a rolling pin to create an even layer about 3 mm thick.
Add the edible flowers on top of the cheese, pressing them lightly to make them adhere.
Dip a rice paper sheet in warm water for a few seconds until it becomes soft but still manageable.
Place it gently on top of the cheese and flower layer.
Flip the whole thing using the plastic wrap so that the rice paper is now underneath and the flowers are visible through it.
Arrange the slices of wild salmon on the bottom part.
Roll it all up using the plastic wrap to create a compact cylinder.
Let it rest in the refrigerator for at least 30 minutes to set.
Remove the plastic wrap and cut the cylinder into rolls about 4 cm thick, using a sharp knife lightly moistened.
Arrange them on a plate and serve immediately.
