Smoked Salmon And Asparagus Tapa

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.


serves: 4
preparation time: 10 mins
cooking time: 5 mins


  • 2 slices smoked salmon, halved
  • 12 fine asparagus spears
  • 4 chive stalks
  • 4 thin slices baguette
  • mayonnaise
  • 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.

Get a pdf version of this recipe

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