2 dessert spoons of soft cheese with garlic and herbs
1 teaspoon of dill
1 teaspoon of cumin
500ml of chicken stock
Wash and peel the carrots, cut into very small dice. Add the cumin to the chicken stock and cook the carrots in the stock for 5-6 minutes. Season. Drain the carrots and set aside.
During this time, peel the asparagus, cut the stalks into small pieces, keeping the heads intact. Place all into salted boiling water and cook for 5-6 minutes. Drain then refresh with cold water; drain again.
Mix together the asparagus stalks, cheese, crème fraiche and dill, then season.
In small glass serving dishes place 2 dessert spoonfuls of carrots, then 2 dessert spoonfuls of the asparagus mix. Place on top of this a slice of smoked salmon and one of the reserved asparagus heads. Chill in the refrigerator for at least an hour before serving.