Smoked salmon spring rolls

Make spring rolls using Coupe du Tsar®, the heart of smoked salmon. Filled with crunchy vegetables, salmon, enhanced with fine herbs and edible flowers, these rolls are perfect for 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 to taste.

Preparation time: 1 hour

Ingredients for 10 rolls:

• 10 rice paper sheets
• 1 Coupe du Tsar®
• 1 small yellow beetroot
• 1 blue radish
• 1 yellow carrot
• 1 orange carrot
• 30 borage flowers
• A few chive flowers
• A few dill sprigs

Method

1. Peel the vegetables and thinly slice them into very fine sticks using a mandoline, trim them to the same length.
2. Cut the Coupe du Tsar® into sticks about 1cm thick, the same length as the vegetables.
3. Pluck the small chive flowers and remove the green parts from the borage flowers, keeping only the petals.
4. Remove the dill leaves from the stems.
5. Prepare a bowl of cold water and place a clean towel flat on your work surface.
6. Soak a rice paper sheet in water until softened, lay it flat on the clean towel and fill the bottom third with vegetable and salmon sticks, fold the bottom edge over the filling, then fold the two sides, place 3 borage leaves, chive flowers, and some dill sprigs on the rice paper, and finish rolling tightly.
7. Repeat with the remaining ingredients to make 10 rolls.
8. Enjoy these rolls with a creamy lemon herb sauce or a mix of soy sauce and sesame oil.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira