encourages you to write her with questions or comments at
mailto:shipman@sk.sympatico.ca . Here's what Chef Carol has to say
about her starter: "These attractive delicacies, bordered with fresh
green parsley and lemon slices may be served as a first course at
dinner or as a luncheon salad. This shows the versatility of this
dish."
Chef Carol Shipman's Smoked Salmon Rolls
20 slices of smoked salmon
20 canned asparagus spears, drained
1/2 cup (125 ml) mayonnaise
6 lemon wedges for garnish
Fresh parsley for garnish
Wrap the salmon slices around the asparagus spears. Arrange on a
serving dish. Heat mayonnaise in a small pan and drizzle over
asparagus spears. A small amount of lemon juice could be added to
mayonnaise to thin it a little. Chill well before serving. Serves 4
to 6.