Asparagus and smoked salmon creme
( MAKES 24 )
The smoked salmon mousse “pillow” we used to make at Le Gavroche restaurant in London was a painstaking technical process that sold as an entree for about £48. This salmon creme uses a much simpler method to recreate the same flavours. Use any type of vegetables or crackers to dip into this rustic smoky salmon creme.
Ingredients
| 200 g | Salmon, cold smoked, finely chopped |
| ½ cup | Cream, lightly whipped |
| ½ cup | Sour cream |
| 2 tsp | Lemon juice |
| 24 | Asparagus spears, thick, peeled |
Directions
- In a bowl gently fold together salmon, whipped cream, sour cream, lemon juice and season with salt and white pepper to taste. Place in a clean serving bowl, cover and store in the fridge.
- Lightly peel asparagus to remove the leafy spikes and tough outer skin. Cut the bottom woody 5cm off the spears. Store in iced water until ready to serve for dipping.
More party nibbles from Geoff
http://www.bite.co.nz/recipe/16087/Asparagus-and-smoked-salmon-creme/
Comments
Join the conversation