Fold the salmon, chives, lemon zest and juice into the mixture. Taste and adjust, season with salt and pepper. Put the dip in a dip dish, cover with plastic wrap and put in the fridge for two to ...
Lay the smoked salmon on your work surface, cut the slices in half and spread lightly with the Boursin cheese. Cut 3 inches off the top of the asparagus stalk, lay one piece on top of the salmon ...