Smoked salmon makis and goat's cheese with herbs

Préparation

25min

Cooking

0min

Difficulty

Cost

For 6 people

4 savoury buckwheat crepes

400 g smoked salmon

2 fresh goat's cheeses

2 tbsp chopped dill

2 tbsp chopped chives

Freshly-milled pepper

Mix the goat's cheeses and herbs in a large bowl and sprinkle with pepper.

Lay a crepe on the countertop, top with smoked salmon and spread some of the goat cheese-herb mixture on top.

Roll the crepe up to form a tube and cut into 2 cm rounds.

Serve chilled.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.