Smoked salmon bruschetta with pickled asparagus ribbons
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This classic combination of flavours will not disappoint as a starter. It will make your guests eager for mains!
Ingredients
Asparagus
2 bunch(es), woody ends trimmed
Vinegar
1 tbs, (white wine)
Caster sugar
1 tsp
Salt
½ tsp
Light cream cheese
⅓ cup(s), (80g) spreadable
Horseradish cream
1 tsp
Baguette
64 g, (8 slices) sourdough, lightly toasted
Smoked salmon
240 g, (8 slices, halved)
Fresh dill
2 tsp
Instructions
1
Trim woody ends of asparagus and then use a vegetable peeler or mandolin to thinly slice into ribbons. Place into a medium bowl. Add vinegar, caster sugar and salt. Season with pepper and toss to combine. Set aside for 10 minutes to pickle. Drain well.
2
Combine cream cheese with horseradish cream in a small bowl.
3
Lightly toast 8 slices of sourdough baguette. Spread cheese mixture over bread. Top with smoked salmon and asparagus mixture. Sprinkle with dill sprigs to serve.
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