fresh asparagus & salmon paté rolls




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Cook Time

Spring just wouldn’t be spring without a fresh asparagus roll. The salmon paté brings it up to a new level.


For the fresh asparagus

  • 12 spears asparagus — tough ends trimmed
  • 12 slices sandwich-sliced wholemeal bread
  • Butter, to spread

For the salmon paté

  • 100g skinless, boneless hot-smoked salmon
  • 100g cream cheese
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt and ground black pepper, to taste


For the fresh asparagus & salmon paté rolls

  • To make the Salmon Paté, place the salmon, cream cheese, lemon zest and juice and dill in a food processor. Blitz until well combined and season to taste with salt and pepper.
  • Bring a large saucepan of salted water to the boil. Add the asparagus and cook for 4 minutes.
  • Drain and plunge into icy cold water to stop the cooking process. Drain well on paper towels.
  • Remove the crusts from the bread, butter each slice and spread generously with the Salmon Paté.
  • Place an asparagus spear on each slice and roll up.