Asparagus And Salmon With Dill Cream - cooking recipe
Ingredients
-
16 asparagus spears, trimmed
8 slices smoked salmon, halved widthways (200g packet)
fresh dill sprig (to garnish)
Dill Salad Cream
1/2 cup sour cream
2 tablespoons lemon juice
1 1/2 tablespoons fresh dill sprigs, chopped
2 teaspoons horseradish cream
1 tablespoon water
1/2 teaspoon sugar
salt and pepper
Preparation
-
Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.
Wrap one piece of smoked salmon around each spear; place on a serving platter.
To make the dill salad cream, combine all the ingredients in a small bowl; stir until smooth.
Drizzle some of the cream over the spears, garnish with dill sprigs and serve the remaining cream seperately.
Leave a comment