200 g g sliced smoked salmon (0.8 lbs)
200 g g Philadelphia cheese (0.8 lbs)
12 green asparagus spears
1 tbsp. capers
1 tsp. dill
3 tbsp. extra virgin olive oil
Freshly ground green pepper to taste
125 g Black River Caviar (0.3 lbs)
20 g sugar-coated ginger (0.7 oz)
Place the Philadelphia cheese in a ceramic bowl and incorporate the capers finely chopped. Season with dill, freshly ground green pepper and extra virgin olive oil. Combine the ingredients. Cover and set aside.
To prepare the rolls, on a cutting board place a sheet of plastic wrap and lay 1 or 2 salmon slices so that they barely overlap. Use a spatula to cover the salmon with the Philadelphia cheese mix, and close the roll using the film. Close the ends by twisting the roll to enclose the filling and to make it a uniform shape. Refrigerate.
Cook the asparagus in salted boiling water until they are tender but firm. Remove and place in cold water to stop the cooking process. Strain and set aside.
To prepare the toasts, cut the baguette on the bias, to obtain larger slices. Preheat the oven at 180 °C (356 °F) and evenly toast the bread.
Cut the salmon rolls in slices of approx. 1 cm thick. Prepare the toast with the salmon rolls on one side, topped with the asparagus tips, and a teaspoon of Black River Caviar and a touch of sugar-coated ginger.