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Asparagus and smoked salmon rolls

Author: Les Cultures de chez nous
Roulades d'asperges et de saumon fumé
Preparation 5
Baking 10
Portions 4
Freezing No


  • 500 gr (1 pound) of asparagus
  • 130 gr (1/4 pound) of smoked salmon
  • 250 ml (1 cup) of 15% cream
  • 1 jar of 220 gr (1½ oz) of olives tapenade and dried tomatoes
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  • Cut off bottom of asparagus and steam 5 minutes. Cool down. Set 2 to 3 asparagus over each smoked salmon slices and roll each slices. In a casserole, heat cream at medium heat, and, with a whisk, add 60 ml (4 tablespoons) of tapenade. Coat smoked salmon rolls with cream.

Chef's notes