Ingredients
Method
1.Cook asparagus in a large saucepan of boiling, salted water for 2 minutes. Cool in iced water and drain again.
2.Finely chop half of smoked salmon. Combine cream cheese, cream and cayenne until smooth. Fold through chopped salmon.
3.Line an 8 x 26cm bar cake pan with plastic wrap. Line base and sides with remaining salmon, extending it over sides. Spread half of cream mixture in prepared pan. Top with asparagus and remaining cream mixture. Fold extending salmon over cream mixture to enclose. Cover with plastic wrap and refrigerate for at least 30 minutes.
4.Cut into slices, sprinkle with chives and serve with toast and lemon wedges.
