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Smoked Salmon Asparagus with Dill Goat’s Cheese



12 asparagus spears

½ cup water

120g South Cape Goat’s Cheese

1 tablespoon finely chopped dill

Freshly ground black pepper, to taste

12 slices smoked salmon

Extra virgin olive oil, for drizzling





Bring asparagus and water to the boil in a pan and simmer for 5 minutes until tender. Drain and cool. Blend South Cape Goat’s Cheese and dill together with a butter knife until smooth. Spread each slice of smoked salmon with Goat’s Cheese and season with pepper. Place an asparagus spear on the edge of each slice of salmon and roll up to enclose. Arrange on a serving plate, drizzle lightly with olive oil and sprinkle with pepper.


Makes 12