Mesclum salad, salmon with Fourme d’Ambert
- 1 mesclun salad
- 8 slices of smoked salmon
- 1 dl crème fraîche
- 100 g Fourme d’Ambert
- Kneed the Fourme d’Ambert and mix with the whipped crème fraîche.
- Season and add herbs of your choice.
- Place some creamed Fourme on each slice of salmon and roll.
- Place on a plate, alternating salad and rolled salmon pieces.
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