Here’s a tapa that really needs the bread base to support it. Smoked Salmon didn’t sound very Spanish to me but it came from a Spanish book so I imagine it is.
|preparation time:||10 mins|
|cooking time:||5 mins|
- 2 slices smoked salmon, halved
- 12 fine asparagus spears
- 4 chive stalks
- 4 thin slices baguette
- Salt & pepper
Rinse the asparagus tips then cut them to a length of about 5cms/2ins. Steam them for 2-3 minutes (depending upon thickness – go for an al dente finish). Let them cool then tie them into four bundles of three spears using the chive stalks.
Spread the baguette slices thinly with a little mayonnaise. Fold a half slice of salmon attractively on top of each baguette slice and top with a bundle of asparagus spears.