Stuffed Smoked Salmon Rolls

Ingredients

• 8 slices smoked salmon
• 2 tbsp finely chopped dill
• 150 g cream cheese
• Salt
• freshly ground pepper
• 1 tbsp Lemon Juice
• 250 g green asparagus
• 12 romaine lettuce leaves (from the salad shop)
• a handful frisée lettuce leaf
• chives (for tying)
• 1 lemon

Instructions

1. 1.

   Whisk cream cheese with lemon juice, dill, salt and pepper. Wash and dry the lettuce. Blanch 8 romaine leaves in boiling salted water for 30 seconds. Drain on kitchen paper. Place each smoked salmon slice on a blanched leaf, add a little cream cheese, roll up and tie the ends like a bonbon.

2. 2.

   Trim asparagus, cut off woody tips if needed, blanch in boiling salted water for about 6 minutes. Drain and cut lengthwise once. Halve the salmon bonbons and arrange with asparagus and lettuce leaves on plates. Drizzle stuffed smoked salmon rolls with lemon juice, pepper and serve immediately.