Appetizer

SMOKED SALMON TOAST

• 3 large slices smoked salmon (150g) 
• 50g arugula 
• 150g ricotta cheese 
• 1 lemon

Cut the slices of smoked salmon into 3 rectangles and dice the offcuts into small cubes.
Mix the ricotta with the finely chopped arugula leaves, grated lemon zest, 1 tablespoon lemon juice and the smoked salmon offcuts.
Spread the mixture over the slices, roll up and wrap in cling film.
Refrigerate for 1 hour, then cut into slices.

  >Salmon on Chinese chips

• 3 slices smoked salmon 
• 1 small avocado 
• ½ lemon 
• 15 shrimp chips 
• 1 teaspoon black sesame seeds 
• 12 sprigs chives

Cut the salmon slices into small cubes. Divide between the shrimp chips.
Garnish with thin slices of lemon avocado. Sprinkle with sesame seeds.
Serve quickly!

To serve with our cuvée Blanc de Blancs