Smoked salmon, asparagus and tomatoes

Author: Les Cultures de chez nous
Preparation 15
Portions 4
Freezing No


  • 24 small asparagus
  • 2 small Italian tomatoes
  • 8 slices of smoked salmon
  • 1 fresh cheese of 150 g
  • 1 package of 100 g of snow peas sprouts
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  • Slice the hard parts of asparagus and dice tomatoes.
  • In a casserole filled with salted boiling water, blanch asparagus for 3 to 4 minutes. Cool down under very cold water. Drain.
  • Set smoked salmon slices over a work surface then spread with half the cheese. Divide asparagus tips and sprouts over salmon slices then roll.
  • Set rolled salmon into each plates. Spread with diced tomatoes.

Chef's notes