Smoked Salmon Spears And Asparagus Wrap

Smoked Salmon Spears And Asparagus Wrap

Posted 2015-02-20 by finyfollow

Finger food can be an important part of a meal when you have visitors, as they are that little "something" that you can offer with a drink, when guests first arrive.

I often make an assorted plate of finger food and then do not make an entre.

These are simple recipes and there is very little cooking, yet they always seem to impress as they look and taste quirky.

Asparagus and smoked salmon are a good combination, and these could be cut up into bite sized pieces, making them easily edible using "fingers". Asparagus wrapped in bread with mustard is also very tasty -combined together on a plate, they look interesting!

I had my grandchildren over while I was making them and they were very amused when I made a "face" out of the food.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 2 small servings

2 slices thin smoked salmon
1 bunch asparagus
1 small carton [link Chive and onion cream cheese]
Strips of lemon zest
Capers (optional)
2 slices of bread
1 tsp mustard of your choice

  • Break off the bottoms of the asparagus and put it in boiling water for about 5 minutes. Drain and immediately put into iced water for about 10 minutes.

  • Dry with paper towel.

  • Put about ½ tbsp of the cheese on each slice of smoked salmon, wait a few minutes till it softens, and then spread it carefully.

  • Add 1 or 2 asparagus spears making them stick out evenly on both sides, and roll the salmon around them.
  • Repeat with remaining salmon

  • With a vegetable peeler, peel strips off a lemon and then cut them into fine slices and decorate the salmon spears. Add the capers if using for decoration.

  • For the asparagus and bread: Cut the crusts off the bread, spread with some mustard -I usually use French mustard.

  • Put one or two asparagus spears inside this bread - depending on the size of the bread, you may need a toothpick to hold it together - and bake for about 5 minutes till just warm.
  • Do not bake for long

  • Serve whole or cut into smaller pieces, with or without the salmon.

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