Try this gourmet aperitif with friends and family. A röstis rendition made with kataifi instead of potatoes. An appetizing hors d'oeuvre worth trying.

Ingredients

1 pack Kataifi pastry
4 slices of smoked salmon
100 g of Gruyere cheese
2 eggs
1 pack Boursin (Garlic & Herbs)
4 small frozen asparagus tips
Salt and pepper

Directions

Cut the smoked salmon into strips.
Whip the cream cheese and fill a piping bag with it.
Thaw the asparagus at room temperature.
Place the kataifi pastry in a bowl and loosen until strands are separated.
Whisk the eggs in a bowl, then add the kataifi strands, cheese, salt, and pepper.
Cook in a pre-heated, oiled skillet for 1 to 2 minutes per side and place on a serving platter.
On each mini rosti, pipe a spiral of cream cheese with a pastry bag.
Place a spear of asparagus in the center of a salmon strip.
Roll up the salmon strip and place it on top of the cream.
Serve warm!