Coated with smoked salmon asparagus hints of horseradish cream and caper flowers.
Ingredients:
1 package West Coast Select pre-sliced smoked salmon
1 packet of classic Boursin (room temperature)
12 fresh asparagus spears
3 tablespoons creamy horseradish
1 cup whole sour cream
1/3 cup capers, drained and dried on paper towels
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1/3 cup olive oil for frying
Instructions:
Blanch the asparagus in boiling salted water then transfer to a bowl of ice water to stop the cooking. Once cooled, place it on a tea towel, wrap it and refrigerate until ready to assemble.
Mix the sour cream and horseradish, put them in a squeeze bottle or piping bag and set aside.
Once the capers are completely dry, heat the oil, place a caper in the oil and when it sizzles the oil is ready. Fry 1 tablespoon of capers at a time until the capers open like a flower. Don’t put them all at once, otherwise they will be crowded and won’t be opened.
Remove immediately with a slotted spoon and transfer to a paper towel to remove any excess oil.
Assembly:
Place the smoked salmon on your work surface, cut the slices in half and spread lightly with Boursin. Cut 3 inches off the top of the asparagus stalk, place a piece on top of the salmon slice and roll up. Repeat using all spears.
Arrange on a serving dish, drizzle with horseradish cream and sprinkle caper flowers on top.
Makes 12 pieces