Label Rouge Scottish salmon, crab and carrot spirals

(Serves 4) :

• 500 g Label Rouge Scottish salmon fillet
• 150 g de crab meat
• 250 g mascarpone
• 150 g carrots
• 1 bunch of chives
• 8 cl olive oil
• Juice of 2 lemons
• Salt and ground pepper

Preparation : 20 mn + 2h chilling
Cooking : 3 mn for the carrots

Peel the carrots and chop into small cubes.  Boil for 3 minutes in salted water, refresh under cold water and drain through a sieve.
Chop the chives and mix in a bowl with the mascarpone, crab meat, carrot cubes, salt and pepper.
Mix the olive oil with the lemon juice, salt and pepper.
Cut the salmon fillet into thin slices and lay on a piece of cling film.
Brush lightly with the lemon and olive oil mix.
Spread the crab mix over the salmon then roll the slices up carefully to form a spiral.  Wrap the cling film tightly and place the salmon in the fridge for 2 hours.
To serve, remove the cling film carefully then cut the spiral into 1cm thick slices.  Serve with a mesclun salad.