Smoked Salmon & Asparagus on Crackers

Prep Time: 15 minutes
Total Time: 22 minutes
Makes: 16 pieces


  1. 6 asparagus spears (approx. 1/2 a bunch)
  2. 1/2 tsp (2 mL) olive oil
  3. 1 hard-boiled egg, finely chopped
  4. 4 oz (125 g) smoked Atlantic salmon, diced
  5. 1/4 cup (60 mL) light cream cheese, room temperature
  6. 2 tbsp (30 mL) finely chopped fresh dill
  7. 2 tbsp (30 mL) each lemon zest and juice
  8. 1/4 tsp (1 mL) pepper
  9. 16 Sodium Reduced Stone Ground Wheat Crackers


  1. Preheat oven to broil. On a baking sheet, toss asparagus with oil and broil 6 to 7 min., turning once halfway through cooking time. Check for doneness by inserting a paring knife into the thickest part of the spear. The knife should pierce easily. Remove from oven to cool.
  2. Cut off tips and reserve for garnish. Finely chop remaining asparagus and, in a bowl, gently mix with the remaining ingredients, except the crackers.
  3. Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.