Elegant and refreshing canapes with smoked salmon, tender asparagus and refreshing lemon cream

Servings: 12 canapes
 Preparation time: 15 minutes
 Cooking time: 5 minutes
 Total time: 20 minutes

Ingredients:

  • 6 small Elingea asparagus spears, cut in half (12 pieces)
  • 12 small slices of brioche or baguette bread (or crackers)
  • 100 g smoked salmon, cut into strips
  • 100 g cream cheese (Philadelphia type)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • Olive oil
  • Salt & freshly ground pepper

Instructions:

  1. Bread preparation:
    • If using bread, lightly toast the slices in a preheated oven (180°C) for 4-5 minutes, until crispy.
  2. Asparagus:
    • Blanch the asparagus in boiling salted water for 4-6 minutes until tender but still holding their texture.
    • Drain and plunge into ice water to retain their color.
  3. Lemon cream:
    • Mix the cream cheese with the dill, lemon zest, lemon juice, salt and pepper.
  4. Composition:
    • Spread a spoonful of the cream on each slice of bread or cracker.
    • Place a strip of salmon and a piece of asparagus on top of the cream.
    • If desired, drizzle with a little olive oil and a few drops of lemon.
  5. Serving:

    • Garnish with extra dill or a few capers.
Newer Asparagus with lemon-orange vinaigrette and salmon
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