Asparagus and Salmon With Dill Cream

From the Australian magazine New Idea. Photo is a half recipe and it was a delicious appetiser.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 16  asparagus spears, trimmed
• 8  slices smoked salmon, halved widthways (200g packet)
•  fresh dill sprig (to garnish)

• Dill Salad Cream

• 1⁄2 cup sour cream
• 2  tablespoons lemon juice
• 1 1⁄2 tablespoons fresh dill sprigs, chopped
• 2  teaspoons  horseradish cream
• 1  tablespoon water
• 1⁄2 teaspoon sugar
•  salt and pepper

Directions

1. Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.
2. Wrap one piece of smoked salmon around each spear; place on a serving platter.
3. To make the dill salad cream, combine all the ingredients in a small bowl; stir until smooth.
4. Drizzle some of the cream over the spears, garnish with dill sprigs and serve the remaining cream seperately.