Smoked Salmon Asparagus Salsa On Crispbreads

The perfect aperitif of smoked salmon and sour cream served atop a crisp bread. Cheers!

The ingredient of Smoked Salmon Asparagus Salsa On Crispbreads

• 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
• 2 tablespoons finely chopped fresh chives
• 125g 1 2 cup sour cream

The Instruction of smoked salmon asparagus salsa on crispbreads

• preheat oven to 180u00b0c line a baking tray with non stick baking paper use a sharp knife to cut each wrap into twenty 3cm squares arrange in a single layer on the lined tray spray lightly with olive oil spray bake in oven for 5 6 minutes or until golden and crisp set aside for 5 minutes to cool
• meanwhile cook the asparagus in a small saucepan of salted boiling water for 1 minute or until bright green and tender crisp refresh under cold running water drain
• combine the asparagus salmon onion and chives in a medium bowl season with pepper
• spread the sour cream evenly over each crispbread divide the asparagus mixture evenly among the crispbreads and arrange on a serving platter to serve

Nutritions of Smoked Salmon Asparagus Salsa On Crispbreads

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