Grande Dame 2004 Veuve Clicquot - Salmon spirals with lemon confit 40 minutes Serves 20 2 20 mini whole wheat toasts 500 g smoked salmon 250 g mascarpone 2 tsp. candied lemon purée (confit) 8 chive spears 1 tsp. olive oil Salt, pepper to taste Salmon spirals with lemon confit Snip the chives. Mix the mascarpone with candied lemon purée, salt and pepper. On a piece of cling film, spread the slices of smoked salmon and coat them with cream, roll it tightly. Keep the tube cold, slice it into smaller "maki" rolls when ready to serve. Put the rolls on the toasts. Finish with a drizzle of olive oil and some chives. Salmon France