Salmon and crab rolls with carrots

1. Wash, peel and chop the carrots into small cubes. Cook for 5 minutes in boiling salt water, cool and drain. Wash, dry and chop the chives and mix in a bowl with the mascarpone, the crab meat and the carrots. Add salt and pepper to taste.

2. Chop the salmon fillets into fine slices breadth-wise and place them on a cling film. Squeeze the lemons into a separate bowl, season and whisk with oil. Brush it on the fish.

3. Spread the crab mixture on the fish and roll it gently into a spiral. Tighten the film around it and place for 2 hours in the fridge.

4. Remove the cling film slowly. Before serving, cut the spirals into pieces about 1cm in thickness. Serve with a side of mesclun salad.

Photo credit : Sucré Salé