Smoked salmon and green apple rolls

1. Wash the apples, remove the core and cut into fine sticks. Pour the juice of 1 lemon onto the apple sticks. Mix with a little fromage blanc.

2. Divide the apple mix in the smoked salmon slices and roll it up. Wrap in cling film and set aside for 15 minute in the fridge. The cold helps the rolls to firm up for easy cutting.

3. Mix the rest of the fromage blanc with the juice of the second lemon. Add a few crushed peppercorns, chopped chives, salt and pepper. Set aside to cool in the fridge.

4. Remove the rolls from the fridge and cut into slices of about 2cm in thickness. Serve with the sauce.

Photo credit : Sucré Salé