Smoked Salmon & Asparagus Canapés
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
4 SOURDOUGH WASA® CRISPBREADS
6 ASPARAGUS SPEARS, HALVED
1 TEASPOON OLIVE OIL
1 TEASPOON LEMON JUICE + EXTRA
½ TEASPOON BLACK PEPPER
PINCH OF SALT
¼ CUP CREAM CHEESE
1 TEASPOON CAPERS
1 TABLESPOON RED ONION, FINELY CHOPPED
½ TEASPOON DILL
4 OZ SMOKED SALMON
LEMON ZEST
How to:
1.
Preheat oven to 350 F and line baking sheet with aluminum foil.
2.
Wash asparagus stalks and chop in half. Toss in olive oil, black pepper, salt and lemon juice, spread evenly on baking sheet and roast for 15 minutes or until slightly tender, turning the stalks over halfway.
3.
While asparagus is roasting, mix cream cheese, capers, red onion and dill in a small bowl.
4.
Once asparagus is finished roasting, allow to cool for 10 minutes.
5.
For serving, spread 1 tablespoon of schmear atop each Wasa crispbread. Wrap 3 asparagus halves in a piece of smoked salmon, and place on top of each crispbread. Finish with an extra squeeze of lemon juice and a pinch of lemon zest.
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