Smoked Salmon Asparagus and Goat’s Cheese Roll ups

Catering for a crowd? Try these fresh and easy-to-prepare Smoked Salmon Asparagus Goat’s Cheese Roll ups. Crunchy asparagus spears and creamy goat’s cheese are paired with savoury smoked salmon for a delicious starter or canape for your next gathering.  

Serves: 12
Preparation time: 25 minutes
Difficulty: easy


24 asparagus spears
24 slices smoked salmon
250g Goat’s Cheese
1tbsp sour cream (optional)
2 tbsp dill, finely chopped
Cracked black pepper, to taste
Finely grated zest of 1 lemon
2 lemons, cut into wedges
Extra virgin olive oil


  1. Clean asparagus and snap off the woody ends at the bottom joint. Lay the spears in a single layer in a heatproof dish and pour boiling water over to cover by 1cm. Leave for 15 minutes, then drain and rinse in ice water. Dry on a clean teatowel.
  2. Blend Goat’s Cheese, lemon zest, dill and pepper together until smooth. Add the sour cream if the mixture is too crumbly to spread easily.
  3. Gently spread each slice of smoked salmon with the cheese mix.
  4. Place an asparagus spear on the edge of each slice of salmon and roll up.
  5. Arrange on a serving plate and drizzle lightly with olive oil, sprinkle with pepper and scatter lemon wedges around.

Serving suggestions

Recipe allows for 2 roll ups per person as a starter. Serve smoked salmon rollups individually as a substantial canape.