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asparagus cream cheese heavy cream cayenne pepper salmon fresh basil garlic lemon wedges fresh chives baguette slices
Viewed: 5 - Published at: 6 years agoIngredients
- 1 bunch asparagus
- 1/2 pound cream cheese at room temperature
- 1/2 cup heavy cream
- cayenne pepper to taste
- 10 slices smoked salmon 1/2 finely chopped
- 1/2 cup fresh basil chopped
- 1 clove garlic minced
- lemon wedges to serve
- fresh chives to serve
- toasted baguette slices, to serve
Method
- Cook asparagus in boiling salted water for 2 mins, or until tender. Shock in ice water until cool then drain. Set aside.
- Meanwhile, combine cream cheese, heavy cream and cayenne pepper until smooth. Fold in chopped salmon, basil and garlic. Set aside.
- Line an 8 x 2 1/2 inch loaf pan with plastic wrap. Line base and sides with sliced salmon, extending salmon over sides of pan. Spread 1/2 of cream cheese mixture into base of pan. Top with asparagus and remaining cream cheese mixture. Fold salmon over top to enclose. Cover with plastic wrap and chill for at least 30 mins.
- To serve, cut terrine into thick slices. Serve with lemon wedges, chives and toasted baguette slices.
