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BBQ asparagus and salmon bruschetta with dill sauce

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  • Egg free
  • Nut free
  • Peanut free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Tender asparagus adds extra flavour, colour and texture to this salmon bruschetta.

  • Serves4, as a starter
  • Cook time10 minutes
  • Prep time10 minutes
bbq asparagus bruschetta


  • 8 slices Coles Stone Baked by Laurent Multigrain Sourdough Vienna*
  • 1 tbs olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 2 small ripe avocados, stoned, peeled
  • 1 tbs lemon juice
  • 2 tsp horseradish cream
  • 1/4 cup (60g) sour cream
  • 200g sliced smoked salmon
  • Watercress sprigs or baby rocket leaves, to serve
  • Lemon wedges, to serve

Dill sauce

  • 1 tbs finely chopped dill
  • 1 tbs finely chopped chives
  • 1 tsp Dijon mustard
  • 1/4 cup (60ml) white wine vinegar
  • 1/3 cup (80ml) olive oil

Nutritional information

Per Serve: Energy: 2637kJ/631 Cals (30%), Protein: 22g (44%), Fat: 45g (64%), Sat Fat: 10g (42%), Carb: 31g (10%), Sugar: 2g (2%), Dietary Fibre: 9g (30%), Sodium: 987mg (49%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium. Brush the sourdough with half the oil. Cook for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Drizzle the asparagus with the remaining oil. Season. Cook, turning, for 2-3 mins or until tender.

  2. Step 2

    Use a fork to mash 1 avocado in a medium bowl until smooth. Add the lemon juice, horseradish cream and sour cream and stir to combine. Season.

  3. Step 3

    To make the dill sauce, place the dill, chives, mustard, vinegar and oil in a screw-top jar and shake until well combined. Season.

  4. Step 4

    Thinly slice the remaining avocado. Spread the mashed avocado mixture over each sourdough slice. Top with the salmon, asparagus and sliced avocado. Drizzle with the dill sauce. Top with watercress or rocket. Serve with lemon wedges.

Recipe tip

Use any leftover herbs, horseradish cream and sour cream in our tasty German-Style Potato Salad.