Smoked Salmon & Wild Garlic Cream Cheese
This dish hast to be one of the simple, small pleasures you need to enjoy from time to time. For me this is the perfect brunch or lunch dish on a slow, lazy Sunday. Easy to make and delicious, fresh and seasonal. Enjoy.
Preparation Time - 5-10 minutes
Cooking Time - 5 minutes
Smoked Salmon – Roughly torn into strips
Seeded roll or loaf – This one has poppy seed which worked well – 1 slice/roll per person
Wild Garlic cream Cheese –
Handful of wild garlic – Roughly muddled
Sprinkle of sea salt
Sprinkle of white & freshly ground black pepper
Squeeze of lemon juice and ¼ lemon zest
250g Cream Cheese
Asparagus & Wild Garlic Salad-
8 Stalks of Asparagus (allow 2 per serving) – Ends removed
3 Endives – Ends removed and leaves left whole
Handful of wild garlic
2 Larges glugs of extra virgin olive oil
Squeeze of lemon juice
Sprinkle of sea salt & freshly ground black pepper
Start by muddling the wild garlic with a pestle and mortar, add in the seasoning, lemon juice and zest followed by the cream cheese and thoroughly mix. Lightly toast the bread or sliced rolls so they’re slightly warm and crisp then generously coat with the cream cheese. Evenly share the smoked salmon across each portion. Drizzle with extra virgin olive oil and add a little extra seasoning.
For the salad, add the asparagus to a non-stick pan and fry on a medium heat with a glug of oil for 2-3 minutes being careful to not overcook so they remain crisp and fresh. Combine all ingredients then drizzle the extra virgin olive oil and lemon juice over and stir so all ingredients are evenly coated. Season and serve up alongside your smoked salmon and wild garlic cream cheese toastie.