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This recipe was uploaded by hoppershaun
SERVES 2 1. Cut the smoked salmon into 4 circles, roughly 3 inches in diameter. 2. Using a vegetable peeler, peel a few wide lengths off the cucmber. From the remaining cucumber cut 8 small batons, approx. 3 inches in length. 3. Place the spinach leaves into a bowl. Mix together the olive oil and vinegar and pour this over the spinach leaves. Season with salt. Mix to ensure an even coating on the leaves. 4. To serve, place a small handful of the spinach leaves into the centre of each plate and wrap around the peeled lengths of cucumber. Surround this with the cucumber batons and smoked salmon, and then 'quenelle' the soft cheese using 2 teaspoons and place the soft cheese on top of the smoked salmon.