Smoked Salmon and Cream Cheese Tartare on Asparagus
A quick and elegant open-faced snack: crisp-tender asparagus topped with a creamy smoked salmon tartare, finished with fresh dill and served with toasted baguette slices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 1 bunch asparagus
- 4 oz smoked salmon
- 4 oz cream cheese
- 2 tbsp fresh dill
- 1 small baguette
- 1 tbsp olive oil
Instructions
- 1
Trim the woody ends from 1 bunch asparagus and blanch in boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water.
- 2
In a small bowl, chop 4 oz smoked salmon and mix with 4 oz cream cheese and 1 tbsp chopped dill until well combined.
- 3
Slice 1 small baguette into 1/2 inch rounds and brush with 1 tbsp olive oil. Toast in a skillet over medium heat until golden, about 2 minutes per side.
- 4
Arrange the asparagus on a platter, top with the salmon-cream cheese mixture, and sprinkle with the remaining 1 tbsp dill. Serve with the toasted baguette slices.
- 5
Garnish with chamomile flowers if you have them for a pretty finish.
Tools you’ll need
- Large pot
- Small bowl
- Skillet
- Knife
- Cutting board
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