Salmon and Asparagus En Croute

This is a tasty combination of salmon and

asparagus in a puff pastry roll…looks great,

easy to make, and a wonderful way to use

small supplies of lox or a few wayward spears

of sparrow grass, as Shakespeare termed it.
1 can of crescent rolls, or your own puff pastry

¼ cup of cream cheese, softened

1 teaspoon of dill weed, minced

Freshly ground black pepper

8 slices of lox or thinly-sliced smoked salmon

8 spears of asparagus (four inch portions)
Roll out the pastry, separate into eight squares

and spread a very thin layer of cream cheese.

Sprinkle generously with dill and black pepper.

Place a slice of salmon on each piece of pastry,

top with an asparagus spear, and roll up.

Place on an oiled baking sheet and bake at 350

degrees for twelve to fifteen minutes or until

browned.  Serve warm.

Advertisements

  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.