Smoked Salmon Roll-Ups with avocado, dill, & asparagus

We have these huge beautiful Swiss Chard plants growing in the garden right now - they survived the winter here (if it can be called that! it was chilly for less than a week) but they usually don't last through the summer heat. So while the chard is luscious, i'm taking full advantage and using them like tortillas, rolling up whatever lunch snacks we have around. 

Trader Joe's has a wild-caught smoked salmon, so when I picked that up I just grabbed all the other things that usually go with salmon, at least in my head. The results were so yummy! The salmon is rather salty so the creme fraiche and the avocado provide a perfect balance. 

Smoked Salmon Roll-Ups

Ingredients: (serves 2, or 1 real hungry person)

4 large chard leaves, washed and the large part of the rib removed

1 5oz package of Wild-caught smoked salmon 

8 asparagus spears

1 large avocado, sliced

small bunch fresh dill

3-4 green onions, sliced into 1 inch lengths

4 tablespoons creme fraiche, or thick sour cream

lemon pepper to taste


- Steam the asparagus for about 5-7 minutes,just until a fork pierces more easily than raw.

- While the asparagus is steaming, lay out the chard leaves. Place in the middle a piece of salmon, a few slices of avocado, green onions, a sprig of dill, and one tablespoon of creme fraiche.

- Once the asparagus is cooked, carefully place 2 spears into each chard leaf. Top with a few cracks of lemon pepper. 

- Roll them up, using a toothpick to secure if needed.