Smoked salmon, asparagus and tomatoes
10
5
4
No
Ingredients
- 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
Preparation
Side-by-side mode- 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.
