Crisps with salmon and asparagus

Each pair of Crisps stacking.

The asparagus drain well and cut off their heads so far that they have the same size as the crisps.

The salmon slices in half. On each slice and place two asparagus heads roll.

The mini rolls lay on the crisps and the center put on a dab of creme fraiche.

Cut off the ends of the first lime. Then cut with a very sharp knife with thin, flexible blade, the green skin and white skin. It always cut lengthwise, from top to bottom, thin slices. Now on the right and left segments of the visible one Kleinn cut make and cause the fillet thus dissolved. At the lime fillet skin should now be no more, because they taste bitter. Even if the lime is seldom eaten, but it looks prettier without the skin.

The dill just below the cold air blasting a hair dryer to keep. Thus improve the transfer removes any dust particles. It is not advisable to wash dill if it is used for decorative purposes. Cut the branches of small twigs and lay it on the creme fraiche blob