Smoked Salmon and Pickled Asparagus Sushi is a perfect spring time appetizer or side dish at brunch. It’s easy to make: just spread, roll and voilà you have a perfect briny, bright bite of goodness! The rich and creamy flavors of the smoked salmon and cream cheese are foiled by the salty and tart pickled asparagus. A sprinkling of fresh dill ties all the flavors together. And doesn’t it just look darling on the plate?
Where to Find Pickled Asparagus
Most of these ingredients can be found in a regular grocery store, but you will probably have to make Homemade Picked Asparagus yourself. Don’t worry; it’s easy. It’s such a lovely little pickle and takes less effort than jam to make. To get the full flavors, let it sit for three weeks, but you can enjoy them in a week if you need to.
Of course, I know this is not sushi. There’s no rice and the salmon is cooked, but it has the same shape and is a playful addition to any menu. It’s so much fun to have a new recipe that will surprise and delight your guests. It’s also happens to be low-carb and gluten-free, so if you have any guests with restricted diets, this recipe works! I hope you love it.
- smoked salmon
- cream cheese
- pickled asparagus
- fresh dill
- Carefully spread salmon with cream cheese.
- Cut asparagus spear in thirds and place it on the cream cheese. Gently roll into a little bundle that looks like sushi. Sprinkle with dill. Serve and enjoy.
Oh my god! I love smoked salmon!! I love this!
This looks so good! Can’t wait to try it!
Mmm love smoked salmon. Haven’t had it in a long time though, this looks delicious!
These are some of my favorite foods and I’ve never had them together! Looks like a great recipe!
This is such a good and health snack. It is an easy recipe as well and I love sushi.
I had never thought about this. I am not really a seafood person but I love this idea! Salmon is good I am going to try this thanks for sharing.
I’ve never had pickled asparagus! These look so good and I’ll definitely be trying them out asap!
Moriah, I don’t add any additional salt because the pickles have enough. I usually serve it with something like bread or fresh fruit to balance it out. You can also rinse the asparagus and dry it with paper towels before you roll it up. To me, it’s kind of like capers with smoked salmon.
I love smoked salmon but how do you keep this from being super salty?