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Crêpes with gravad lax and white asparagus — image

Crêpes with gravad lax and white asparagus

Crêpes filled with gravad lax, white asparagus and creamy dill cream cheese, fresh and mild in taste.

Ingredients

500gWhite asparagus
15mlLemon juice
1gBlack pepper
150gCream cheese
5gDill
8Thin crêpes
200gGravad lax

Preparation

  1. Peel the asparagus, cook for 8 minutes and rinse with cold water.
  2. Mix the cream cheese with the dill, lemon juice and pepper.
  3. Spread the crêpes with the cream cheese mixture.
  4. Divide the salmon and asparagus over the crêpes.
  5. Roll up the crêpes tightly and, if desired, cut them diagonally.