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I used this recipe at Xmas time and special dinner parties.Everyone comments on how delicious it is and even those who don't like salmon usually. it looks a million bucks when served.
Place asparagus in large heatproof bowl, cover with boiling water, stand 1 minute, drain. Rinse under cold water, drain well.
Beat softened cream cheese, mustard, juice and basil in small bowl with electric mixer until smooth,.
Stir in cucumber.
Divide mixture into 6 even portions.
Slightly overlap 3 slices laid out onto a large piece of cling wrap, on board.
Spread with one portion of the cheese mixture, top with 3 asparagus pieces.
Roll up from long side with cling wrap and tighten into a bonbon shape on each end, tighten.
Repeat with remaining salmon.
Place rolls on tray, refrigerate 2 hours.
Cut each roll into 4 slices.
Serve 3 slices per person, with caper dressing.
Serve with mixed salad leaves.
Dress with lemon slices.
Combine all ingredients in jar, shake well.
Pour over salmon.
Recipe can be made a day ahead. Store, separately, in refrigerator.
Not suitable to freeze or microwave.
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