Smoked salmon & asparagus bruschetta
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Ingredients
Medium fat soft cheese
90 g
Horseradish Sauce
1 tablespoon(s)
Sourdough Bread
80 g
Smoked salmon
240 g
Asparagus, raw
4 spear(s), shaved into ribbons with a vegetable peeler
Dill, Fresh
1 tablespoon(s), leaves, to garnish
Instructions
1
Put the Philadelphia in a small bowl and add the horseradish. Season and mix well to combine. Chill until required.
2
Lightly toast the sourdough bread. Spread the Philadelphia mixture over the bread. Top with the smoked salmon and asparagus shavings. Sprinkle over the dill to serve.
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