Mille-feuille of smoked salmon, Perail cheese, rocket and roasted peppers

Ingredients

Preparation

Cut the slices of salmon in half crosswise. Cut the cheese into slices the same thickness as the salmon. Cut the piquillo peppers to a similar size as the salmon.

Assembly: Mix the rocket with the olive oil. Assemble the mille-feuille alternating the salmon, cheese, pepper and rocket in three layers, and finishing with a fourth layer of salmon.

Notes: You can blend a couple of piquillo peppers with a drizzle of olive oil to use as a sauce.

Tip: If you do not have rocket, you can use lamb?s lettuce and also some fresh basil leaves.

Wine

Cosmic Gratitud Sauvignon Blanc 2015 - Penedès DO