Smoked salmon and cream cheese is such a fresh and delicious combination and these Smoked Salmon Canapes are assembled in minutes and are easy to adapt.
Cook 70 g Asparagus tips in boiling water for 3-5 minutes until tender, but not floppy.
Spread 12 Crostini with 100 g Garlic and herb cream cheese then add a slice of 0.25 Cucumber to each. Top each one with a thin slice 60 g Smoked salmon.
Top each canape with an asparagus tip and then add a small sprig of the 4 tablespoon Fresh dill.
Notes
Make sure that whatever you are serving the salmon and cheese on is sturdy, as these are meant to be eaten as finger food. Try not to load them up too much so all the toppings don't fall off.
If you are cooking the asparagus in advance, make sure to put it in an ice bath after it is cooked. This will stop it from continuing to cook (and going mushy) and it will also keep the vibrant green colour.
Keep the smoked salmon in the fridge until you are ready to start layering everything, so it keeps fresh.