Asparagus and Smoked Salmon Rolls

Method/Steps

1. Bring large frying pan of salted water to a boil. Add asparagus; cook 1 minute or until tender-crisp. Gently drain. Rinse under cold running water. Drain.

2. If there are fewer than 16 slices of smoked salmon, cut large pieces in half lengthwise to give 16 slices total. If there are more than 16 slices of smoked salmon, use remaining to garnish.

3. In bowl and using wooden spoon, beat cream cheese, salad seasoning and lemon juice until softened, about 3 to 5 minutes. Place 1 tbsp (15 mL) in centre of one slice of smoked salmon. Place 2 asparagus spears crosswise onto salmon on top of cream cheese. Wrap salmon around centre of asparagus spears, so ends and tips of spears peek out of salmon roll. Repeat with remaining cream cheese, smoked salmon and asparagus to make 16 rolls.

4. Divide lettuce leaves among eight salad plates. Place two smoked salmon rolls on each plate, on top of lettuce. Drizzle each plate with a little olive oil and balsamic vinegar. Serve immediately, garnished with extra smoked salmon (if any) and chopped chives if desired.