Tomme de chevre with gratin butternut squash and bacon
Main courses
Quiet easy
4
60 min
Season the slices of smoke salmon. Slice the cheese lengthways and marinate in the olive oil for a few minutes. Mix the vinegar and 2tsp of olive oil. Remove cheese from marinade and brush with the tomato vinegar dressing.
Place the cheese onto the salmon and roll up. Place the roulades in a plate with lamb’s lettuce and sun dried tomatoes. Serve.
4 slices of smoked salmon 200 g fresh goat’s cheese, 30 ml olive oil, 4 sun dried tomatoes, 100 g of lamb’s lettuce, 1 tsp of tomato vinegar (or red wine vinegar)
