Smoked Salmon Wrapped Cucumber, Asparagus, & Fingerling Potatoes With Lemon Aioli

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"Super easy, super quick, and super delicious. A great appetizer for a potluck, dinner party; or, any entertaining. And ... nothing difficult here. Now, I love the 'Lemon Aioli' dip, recipe below; however, it is also really good served with my my 'Green Goddess' Dip (RecipeZazz #recipe12721). Sometimes I will make both to give people an option. Excellent make ahead appetizers."

Original recipe yields 6-18 servings
  • See Note Below


  • Serving Size: 1 (190.5 g)
  • Calories 534.9
  • Total Fat - 42.6 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 8.4 mg
  • Sodium - 281.4 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 9.1 g
  • Sugars - 5.2 g
  • Protein - 22.3 g
  • Calcium - 224.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.2 mg

Step 1

Lemon Aioli ... Add all the ingredients to a small bowl; and, mix to combine. Cover with plastic wrap; and refrigerate at least 1 hour before serving.

Step 2

Green Goddess Recipe #12721 ... If you decide to make this dip as well - a couple of notes. Note, it makes probably double what you will need; however, the leftover is a great dip on it's own. Simply follow the recipe directions - or, you can make half the recipe. Also, I tend to use a bit more cream to thin it out a bit - just my preference. Then, transfer to a serving bowl; and, refrigerate until ready to use.

Step 3

Asparagus and Potatoes ... Potatoes - First, I like to hand pick my potatoes for this recipe. I like them all around the same size and shape. Sometimes when you buy a bag ... they are all different. Then, add cold water to a deep saute pan, along with the potatoes and kosher salt; and, bring to a light boil. Reduce the heat to a simmer; and cook until tender but firm (about 10-15 minutes, depending on the size). Drain and remove from the heat; cool at least 10 minutes before cutting in half. You want them to be soft ... but not falling apart.

Step 4

Asparagus - After you remove the potatoes; bring the water back up to a light boil, and add the asparagus. Depending on the thickness, 3-4 minutes - crisp but tender. Drain, and transfer to a bowl of ice water to stop the cooking and 'shock' the asparagus. Or, just pour out the water from the pan, remove from the heat; and, add some ice cubes and cold water to the pan - same result.

Step 5

Cucumber ... I like to use the seedless (english or hothouse) cucumber; which you can peel or not - I prefer to peel. Simply cut them in 4" long thin spears; and, set them on a paper towel to dry.

Step 6

Vegetables ... Simply wrap 1-2 pieces of salmon, around - the cucumber, asparagus or potato. Then arrange the wrapped vegetables on a platter; along side the dips.

Step 7

Serve and ENJOY! ... It's that easy. This is a great 'make ahead' platter for entertaining. Sometimes I will add wedges of hard boiled eggs on the platter as well. It's sort of 'classic old school' appetizer; but, always good.

Tips & Variations

No special items needed.