Asparagus & Smoked Salmon Toast with Tarragon Cream Cheese
Serves
4
Prep Time
10 minutes
Cook Time
4 minutes
Ingredients
For the cream:
7 oz. (200g) cream cheese
2 tbsp. apple cider vinegar
1 tsp. lemon juice
2 tbsp. fresh tarragon
salt & pepper
7 oz. (200g) cream cheese
2 tbsp. apple cider vinegar
1 tsp. lemon juice
2 tbsp. fresh tarragon
salt & pepper
For the toast:
8.8 oz. (250g) asparagus, ends trimmed
salt & pepper
5.4 oz. (155g) smoked salmon
1½ tsp. fresh lemon juice
4 slices, whole wheat bread, toasted
8.8 oz. (250g) asparagus, ends trimmed
salt & pepper
5.4 oz. (155g) smoked salmon
1½ tsp. fresh lemon juice
4 slices, whole wheat bread, toasted
Nutrition
(Per Serving)
Calories
319
Fats
18 g
Protein
18 g
Carbs
23 g
Instructions
- To make the tarragon cream, place the cream cheese in a small bowl and then mix in the apple cider vinegar, lemon juice and tarragon leaves. Season to taste with salt and pepper and set aside.
- Place the asparagus spears into a pot of boiling water, cover the pot and simmer gently for 3-4 minutes, until just tender. Transfer the asparagus to a colander and rinse under cold running water. Slice the asparagus spears diagonally and set aside.
- Toast the bread and spread with the tarragon cream. Top with the smoked salmon and asparagus, drizzle with lemon juice and season to taste with salt and pepper.