Easy Carpaccio of Smoked Salmon with Chantilly of Asparagus Recipe

Celebrity Chef

I was invited – along with several other journalists, travel writers, and food critics – to lunch in the Italian restaurant at the Regal Hong Kong Hotel, Causeway Bay, on Hong Kong Island.

A guest chef had been brought in from Italy – too bad I didn’t get his name card – and he prepared a mouth watering lunch for us.

Everything that we were served was yummy, but – if truth be told – I can’t remember most of the dishes that I ate that day. One course, however, stood out – the Carpaccio of Smoked Salmon with Chantilly of Asparagus. I can’t stop thinking about it.

I liked that soup so much, in fact, that I asked the hotel for the recipe, and the hotel’s public relations department obliged, sending me the ingredients, which I am going to share with you now. The recipe did not include directions on how to prepare the soup, so I’m having to wing it in terms of method.

I think that what I liked most was the presentation. A shallow soup bowl was lined with smoked salmon! Edible flowers were also scattered atop the soup – a nice touch, but I’m sure that the soup would be equally delicious without them.


Serves two.

  • Smoked salmon – 120 grams.
  • Salmon roe – 4 grams.
  • Cooked asparagus – 160 grams.
  • Cooked shallots – 20 grams.
  • Juice from one lemon.
  • Olive oil – 20 mils.
  • Cream – 20 grams.
  • Chicken broth – 10 grams.
  • Cooked Garlic – 2 grams.
  • Ciabatta – 80 grams.
  • Pistachio oil – 2 grams.


  1. Lightly cook the asparagus, shallots, and garlic.
  2. Combine the other ingredients and add to the asparagus shallots, and garlic.
  3. Chill in the refrigerator.
  4. Line two shallow soup bowls with smoked salmon.
  5. Label the other ingredients into the bowls.
  6. Serve – and enjoy!


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