Ingredients

  • 500 gr (1 lb) asparagus
  • 130 gr (1/4 lb) smoked salmon
  • 250 ml (1 cup) cream 15 %
  • 1 jar 220 gr (7 1/2 oz) tapenade of olives and sun dried tomatoes
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Preparation

  • Remove the base of the asparagus and steam cook for 5 minutes. Let cool. Place 2 to 3 asparagus on each slice of smoked salmon and then roll each slice. Heat the cream in a saucepan over medium heat and add 60 ml (4 tbsp.) of tapenade while stirring with a wisk. Pour the cream mixture over the salmon rolls and serve.

Chef's notes

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