BBQ Asparagus and Salmon Bruschetta with Dill Sauce

Ingredients

8 multigrain sourdough Vienna
1 Tbs olive oil
2 bunches asparagus, woody ends trimmed
2 avocados, stoned, peeled
1 Tbs lemon juice
2 tsp horseradish cream
1/4 cup (60 g) sour cream
200 g sliced smoked salmon
Watercress sprigs, to serve
Lemon wedges, to serve

Dill sauce:

1 Tbs finely chopped dill
1 Tbs finely chopped chives
1 tsp Dijon mustard
1/4 cup (60mL) white wine vinegar
1/3 cup (80mL) olive oil

Method

Heat a barbeque grill or char-grill on medium. Brush the sourdough with half the oil. Cook for 1-2 minutes each side or until lightly charred. Transfer to a serving platter. Drizzle the asparagus with the remaining oil. Season. Cook, turning, for 2-3 minutes or until tender.

Use a fork to mash 1 avocado in a medium bowl until smooth. Add the lemon juice, horseradish cream and sour cream and stir to combine. Season.

To make the dill sauce, place the dill, chives, mustard, vinegar and oil in a screw-top jar and shake until well combined. Season.

Thinly slice the remaining avocado. Spread the mashed avocado mixture over each sourdough slice. Top with the salmon, asparagus and sliced avocado. Drizzle with the dill sauce. Top with watercress or rocket. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles