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Savory log with spinach, salmon and Petite Bûche Caprifeuille Sèvre & Belle!

8

Easy

30min

15

Product image

With our product

La petite bûche Caprifeuille

See our cheeses

Ingredients

  • 600 g chopped spinach
  • 3 eggs
  • 2 Small Caprifeuille Log 150 g Sèvre & Belle
  • 5 tbsp. tablespoon of heavy cream
  • Chives
  • 4 smoked salmon slices

Prep time

1

In a saucepan, brown the chopped spinach leaves in boiling water, adding a pinch of salt and pepper.

2

Once cooked, remove the spinach from the heat and drain it in a colander. Let them cool.

3

In a salad bowl, beat the eggs and add the drained spinach. Salt, pepper.

4

Using a fork, crush a Caprifeuille log and add it to the preparation.

5

Spread this mixture in a thin layer on well-oiled baking paper (form a rectangle).

6

Bake in the oven for 15 minutes.

7

Crush the second Caprifeuille log and add 5 tablespoons of thick crème fraîche, mix.

8

Remove the spinach dough from the oven and spread with cheese then spread the slices of smoked salmon.

9

Roll the dough to form a log using the parchment paper, then surround the log with plastic wrap, then refrigerate for at least 1 hour.

Bon appétit!

Sèvre & Belle

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