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