Smoked Salmon & Asparagus on Crackers

  • Prep Time 15 min
  • Total Time 22 min
  • Makes 16 pieces

Ingredients

  • 6 asparagus spears (approx. 1/2 a bunch)
  • 1/2 tsp olive oil 2 mL
  • 1 hard-boiled egg, finely chopped
  • 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

Directions

  • Step 1

    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.

  • Step 2

    Cut off tips and reserve for garnish. Finely chop remaining asparagus and, in a bowl, gently mix with the remaining ingredients, except the crackers.

  • Step 3

    Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.

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Nutrition Facts

  • Nutrition Description 2 topped crackers
  • Calories 110
  • Fat 6 g
  • Saturated Fat 2 g
  • Carbs 9 g
  • Protein 6 g
  • Cholesterol 40 mg
  • Fibre 1 g
  • Sodium 230 mg