Preparation 15 min - Cooking 5 min
1 - Avocado shrimp chips
Peel, pit and dice the avocados. Sprinkle them with the lemon juice, salt and pepper. Cut each shrimp chip in half, then spread a spoonful of avocado and then a spoonful of Groix & Nature Rillettes.
Arrange a pretty coriander leaf on top. Enjoy fresh.
2 - Celery sprouts
Split the cabbages with a knife, garnish them first with a spoonful of celery remoulade and then with a spoonful of Rillettes Groix & Nature. Sprinkle with paprika.
3 - Leek rolls
Blanch the leeks in boiling salted water. Cook for 3-4 minutes, drain and cool quickly under cold water. Spread the leaves out on your work surface, cover them with a thin layer of Groix& Nature, roll them up and cut them into 2 or 3 pieces to obtain 2 or 3 rolls.
Roll them up and cut them into 2 or 3 rolls.