200 g cream cheese
2 tbsp capers, chopped
juice and finely grated zest of 1 lemon
Salt and pepper, to serve
8 frozen crepes or savoury pancakes
16 thin slices gravlax or smoked salmon
8 fresh asparagus spears or green beans, lightly cooked and cooled
16 - 24 rocket leaves
- Mix cream cheese with capers, lemon juice and zest. Season to taste. Spread a heaped tablespoon evenly over each crêpe (warm crêpes slightly if they are chilled to prevent splitting). Top with 2 slices of gravlax or smoked salmon, a cooked asparagus spear or green bean and 2-3 rocket leaves.
- Roll up firmly, sealing edges with a little of the cream cheese. Cover and chill until ready to serve (up to 8 hours). Cut each roll into 4. Stand upright like sushi on a serving plate.