Smoked salmon bruschetta with pickled asparagus ribbons
2 bunch(es), woody ends trimmed
1 tbs, (white wine)
Light cream cheese
⅓ cup(s), (80g) spreadable
64 g, (8 slices) sourdough, lightly toasted
240 g, (8 slices, halved)
- 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.
- Combine cream cheese with horseradish cream in a small bowl.
- 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.