Smoked salmon & asparagus salsa on crispbreads

Smoked salmon & asparagus salsa on crispbreads

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Smoked salmon & asparagus salsa on crispbreads

The ingredient of Smoked salmon & asparagus salsa on crispbreads

  1. 2 Mountain Bread white wheat wraps
  2. Olive oil spray
  3. 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  4. 200g smoked salmon, coarsely chopped
  5. half of pink onion, finely chopped
  6. 2 tablespoons finely chopped sparkling chives
  7. 125g (half of cup) sour cream

The instruction how to make Smoked salmon & asparagus salsa on crispbreads

  1. Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Use a pointy knife to reduce each wrap into twenty 3cm squares. Arrange in a unmarried layer on the covered tray. Spray gently with olive oil spray. Bake in oven for five-6 mins or till golden and crisp. Set apart for 5 minutes to chill.
  2. Meanwhile, cook dinner the asparagus in a small saucepan of salted boiling water for 1 minute or till bright green and tender crisp. Refresh below bloodless going for walks water. Drain.
  3. Combine the asparagus, salmon, onion and chives in a medium bowl. Season with pepper.
  4. Spread the bitter cream lightly over each crispbread. Divide the asparagus aggregate lightly a number of the crispbreads and set up on a serving platter to serve.

Nutritions of Smoked salmon & asparagus salsa on crispbreads

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