Spring Asparagus with Chum Salmon Caviar & Smoked Cheese Cream

Attilus recipe

INGREDIENTS

Serves: 2–4

Preparation Time: 20 minutes


  • 500g fresh green asparagus, woody ends snapped off
  • 4 tbsp Attilus Chum Salmon Caviar (Keta Ikura)
  • 100g soft smoked cheese (smoked Gouda or Bavarian smoked cheese)
  • 4 tbsp whipping cream
  • 100g fresh podded spring peas or broad beans
  • Fresh dill fronds, for garnish
  • Flaky sea salt
  • Freshly cracked black pepper

METHOD

Elegant spring asparagus with smoked cheese cream, bright herbs, and vibrant chum salmon caviar.

Instructions

  1. Blend the smoked cheese and whipping cream until smooth, creamy, and spreadable. Season lightly with black pepper.
  2. Bring a pot of lightly salted water to a boil.
  3. Blanch the asparagus and peas for approximately 2 minutes until bright green but still crisp.
  4. Immediately plunge the vegetables into ice water to preserve colour and texture. Drain thoroughly.
  5. Spread a generous swoop of smoked cheese cream across serving plates.
  6. Arrange the asparagus neatly on top of the cream.
  7. Scatter over the peas.
  8. Spoon the chum salmon caviar generously over the asparagus.
  9. Finish with fresh dill fronds, flaky sea salt, and cracked black pepper.
  10. Serve immediately while chilled and fresh.

Serving Notes

  • Ideal as a refined starter or spring lunch plate
  • Excellent with crisp white wines or Champagne
  • Can also be served with rye crisps or lightly buttered sourdough

Seasonal Styling Suggestions

  • Use wide shallow ceramic plates in neutral tones
  • Garnish lightly for a modern Nordic presentation
  • Finish with a small drizzle of extra virgin olive oil before serving

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