Asparagus and smoked salmon creme

Tam West

The smoked salmon mousse “pillow” we used to make at Le Gavroche restaurant in London was a painstaking technical process that sold as an entree for about £48. This salmon creme uses a much simpler method to recreate the same flavours. Use any type of vegetables or crackers to dip into this rustic smoky salmon creme.

Ingredients

200 g	Salmon, cold smoked, finely chopped (Main)
½ cup	Cream, lightly whipped
½ cup	Sour cream
2 tsp	Lemon juice
24	Asparagus spears, thick, peeled (Main)

Directions

1. In a bowl gently fold together salmon, whipped cream, sour cream, lemon juice and season with salt and white pepper to taste. Place in a clean serving bowl, cover and store in the fridge.
2. Lightly peel asparagus to remove the leafy spikes and tough outer skin. Cut the bottom woody 5cm off the spears. Store in iced water until ready to serve for dipping.

More party nibbles from Geoff

• Barbecued beef, horseradish and beets
• Camembert and salted caramel crostini