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Photo of Smoked salmon bruschetta with pickled asparagus ribbons by WW

Smoked salmon bruschetta with pickled asparagus ribbons

3
Points®
Total Time
20 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Moderate
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.

Notes

TIP: Baguette can be served untoasted.

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