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

Here's how you make Smoked Salmon Wrapped Cucumber, Asparagus, & Fingerling Potatoes With Lemon Aioli
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  • Servings: 6-18
  • Prep: 10+m
  • Cook: 15-20m
    • The following recipe serves 6-18 people.

Ingredients

The ingredients are:
  • 1/3 to 1/2 pound smoked salmon (cut n 1-1 1/2" strips)
  • 6 ounces cucumber (1/2 seedless English cucumber, peeled and cut in 4" long spears)
  • 1 pound asparagus, ends trimmed and blanched
  • 1/2 pound potatoes (boiled, 6-8 fingerling potatoes)
  • Kosher salt
  • FOR LEMON AIOLI
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons grated horseradish (fresh)
  • 2 teaspoons capers, fine chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh chopped dill
  • 1 scallion, small diced (white and green parts)
  • Kosher salt, to taste
  • Pepper to taste
  • OPTIONAL GREEN GODDESS DIP: recipe#12721
  • See Note Below
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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