Name: Smoked salmon & asparagus salsa on crispbreads
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 Mountain Bread white wheat wraps; Olive oil spray; 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally; 200g smoked salmon, coarsely chopped; 1/2 red onion, finely chopped; 40.00 ml finely chopped fresh chives; 125g (1/2 cup) sour cream

Smoked salmon & asparagus salsa on crispbreads

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elegant appetizer: Smoked salmon and sour cream on crisp bread. Enjoy!

Ingredients:

2 Mountain Bread white wheat wraps
Olive oil spray
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
200g smoked salmon, coarsely chopped
1/2 red onion, finely chopped
40.00 ml finely chopped fresh chives
125g (1/2 cup) sour cream

Instructions:

Preheat the oven to 180°C. Line a baking tray with non-stick baking paper. Cut each wrap into twenty 3cm squares using a sharp knife. Arrange the squares in a single layer on the lined tray, lightly spray with olive oil, and bake for 5-6 minutes until golden and crisp. Let cool for 5 minutes before serving.
Cook the asparagus in a small saucepan of boiling salted water for 1 minute until vibrant green and crisp-tender. Then, cool it in cold running water and drain.
In a medium bowl, toss together the fresh asparagus, salmon, onion, and chives. Season with a generous amount of freshly ground pepper.
Evenly spread the sour cream over each crispbread, then top with the asparagus mixture. Arrange the crispbreads on a serving platter and enjoy!

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