Ingredients (4 people)
20g of butter
Salt
Pepper
1 handful of fresh herbs: parsley, chervil, chives
12 scampis
200g of Philadelphia Nature
200g of smoked salmon in slices
1 can of crabmeat (120g, net weight drained)
Preparation
Step 1:
Mix Philadelphia and finely chopped herbs, add drained crab meat, salt and pepper.
Step 2:
On a sheet of plastic wrap, place the salmon slices cut into rectangles and spread with the mixture. Roll them up tightly and refrigerate for 20 minutes.
Step 3:
Meanwhile, shell the scampi and sauté them quickly in hot butter.
Season with salt and pepper.
Step 4:
Carefully cut the salmon rolls into 2 cm wide slices, divide them between 4 plates and arrange the scampi around them.
Step 5:
Presentation:
A few lumpfish eggs will make a nice color contrast, a cherry tomato rose, a few radish flowers and lemon wedges will complete the presentation.
