Asparagus and salmon rolls

Babiche Martens

A perfect accompaniment to a morning or afternoon tea is a good old-fashioned asparagus roll, with my favourite salmon pate to perk them up. If you’re making them ahead of time, cover them with a damp cloth and refrigerate until needed. Cut in half to make them a more delicate nibble.

Ingredients

100 g	Hot-smoked salmon fillets
100 g	Cream cheese
1 tsp	Lemon zest
2 Tbsp	Lemon juice
1 Tbsp	Chopped dill
12	Asparagus spears, ends trimmed (Main)
12 slices	Wholemeal bread, thin
1 knob	Butter, to spread

Directions

1. First, make the pate. Into a kitchen processor place the salmon, cream cheese, zest, juice and dill. Blitz until it's well combined. Season with salt and pepper. Set aside.
2. Into a large pot of salted boiling water blanch the asparagus for 4 minutes. Drain and plunge into icy cold water to stop the cooking process. Once cooked, pat dry.
3. Remove the crusts from the bread, butter it and spread generously with pate. Place a piece of asparagus on each one and roll. Cover with plastic wrap until ready to serve.

More of Angela's asparagus recipes

• Cauliflower, walnut and asparagus salad
• Asparagus, roasted garlic and eggs