Salmon rolls and pink small

00554 SALMON ROULADE and boats ROSE INGREDIENTS for 4 PEOPLE for the ROLLS: 2 cr pes of rice flour, 2 tablespoons chopped dill, 120 g of smoked salmon, thinly sliced 1 tablespoon lemon juice, 1/2 tablespoon fennel seeds.

For BOATS rose: 10 cl of cream, 1 teaspoon of tomato paste, a teaspoon of lemon juice, a pinch of sugar, a hard and meaty tomato, a beet, a tablespoon of shredded chives, salt and pepper.

For the salmon: rolls with the help of a brush, moisten the cr ' pes with warm water, cut them into rectangles and stack the sides to form a single layer that ricopriretecon the salmon slices, 1 tablespoon dill, salt and pepper.

Sprinkle lemon juice and sprinkle with fennel seeds.

The crepe rolled to hold the ingredients, wrap it in plastic wrap and store it in the refrigerator for 12 hours.

Remove cr pe from 30-minute film before serving and cut it into 2 cm slices.

For boats rose: diluted tomato paste with lemon juice, salt, pepper and sugar, whip the cream and Add.

Filled with the sauce a pastry bag with the knurled nut.

Blanch and peel the tomatoes, remove the seeds and chop the flesh coarsely.

Wash and dry the turnip, with the help of a vegetable slicer or a sharp knife cut into very fine slices 8.

Fold the slices in two so give them a form of boat, fill with tomato sauce and garnish with the chopped tomato and chives.

Insert a toothpick crosswise to keep them in shape.

Arrange the rolls and boats on a serving platter and serve.