Smoked Salmon & Asparagus on Crackers
Prep time: 15min
Total time: 22min
Makes 16 pieces
6
asparagus spears (approx. 1/2 a bunch)
0
1/2 tsp
olive oil
2 mL
1
hard-boiled egg, finely chopped
0
4 oz
smoked Atlantic salmon, diced
125 g
1/4 cup
Light Cream Cheese, room temperature
60 mL
2 tbsp
finely chopped fresh Dill
30 mL
2 tbsp
each lemon zest and juice
30 mL
1/4 tsp
pepper
1 mL
16
Sodium Reduced Stone Ground Wheat Crackers
0
2 topped crackers
calories
110
fat
6 g
saturated fat
2 g
carbs
9 g
protein
6 g
cholestrol
40 mg
fibre
1 g
sodium
230 mg
Directions
-
Preheat oven to broil. On a baking sheet, toss asparagus with oil and broil 6 to 7 min., turning once halfway through cooking time. Check for doneness by inserting a paring knife into the thickest part of the spear. The knife should pierce easily. Remove from oven to cool.
-
Cut off tips and reserve for garnish. Finely chop remaining asparagus and, in a bowl, gently mix with the remaining ingredients, except the crackers.
-
Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.
