Ingredients

  • 24 asparagus
  • 1 package of smoked trout of 140 gr
  • 45 ml (3 tablespoons) of butter
  • 45 ml (3 tablespoons) of flour
  • 250 ml (1 cup) of milk
  • 125 gr of smoked salmon cream cheese
  • 60 ml (1/4 cup) of grated Gruyère
  • Salt and pepper up to taste
  • 4 bread slices
  • 45 ml (3 tablespoons) of grated Parmesan
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Preparation

  • In a casserole filled with salted boilng water, cook asparagus but be careful to keep it crispy. Cool down under icy water and drain.
  • Divide asparagus into bouquets of six. Roll two slices of smoked trout around each bouquets.
  • Preheat oven at broil. In a casserole, melt butter and add flour. Cook 1 minute while stirring, without browning flour.
  • Pour milk and add cream cheese. Bring to a boil while whisking constantly. Continue cooking until it homogenize. Remove from heat.
  • Add Gruyère cheese and season.
  • Grill bread slices. Lay on a cooking sheet covered with parchment paper and coat with a bit of sauce.
  • Lay a roll of trout and asparagus over each bread slices. Coat with sauce and spread with Parmesan.
  • Gratin in the oven for 4 to 5 minutes.

Chef's notes

Appetizers : Zucchinis and basil velouté

Slice 6 zucchinis into chunks. Cook 8 minutes in 750 ml (3 cups) of vegetables broth. Set into a mixer. Add 60 ml (1/4 cup) of minced basil and 85 ml (1/3 cup) of 15% cooking cream. Salt and pepper. Mix until obtaining a smooth creamy soup.

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