Potted Smoked Salmon

° Serves 4 as a first course

This dish is impressive to look at and delicious, and it can be prepared up to a day ahead. It is especially elegant accompanied, as it is here, by asparagus in a vinaigrette dressing.

• 2 teaspoons chopped chives, plus more for sprinkling
• One 4-ounce container soft cream cheese (about 6 tablespoons)
• 4 large slices smoked salmon (6 ounces), cut crosswise in half
• ¼ teaspoon freshly ground black pepper
• ¼ cup very thinly sliced red onion
• 1 tablespoon small capers, drained
• Asparagus
• 8 medium to large stalks asparagus (about 6 ounces total), trimmed
• 1 tablespoon peanut oil
• 1 teaspoon red wine vinegar
• ⅓ teaspoon salt
• ⅓ teaspoon freshly ground black pepper
• 6 slices black bread, buttered, for serving

Line each of four ½-cup soufflé molds with a 7-inch square of plastic wrap. Divide the chives evenly among the molds and cover each with 1 good tablespoon of the cream cheese. Press a half-slice of the salmon into the cream cheese to form a flat layer. Sprinkle with half the pepper. Divide the onion among the four molds and then layer on the remaining cream cheese, using about ½ tablespoon for each. Add the capers, distributing them evenly, then top with the remaining salmon and pepper. Press down on the salmon slightly to make the mixture more compact. Cover with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Prepare the asparagus: Peel the lower third of the asparagus stalks. Cut each stalk into 3 pieces.

To cook the asparagus in a microwave oven, seal it in a plastic bag with 2 tablespoons water and cook for about 2 minutes; drain. To prepare the asparagus on the stovetop, arrange the pieces in one layer in a stainless steel skillet, add ½ cup water, bring to a boil, and cook for 1 to 2 minutes; drain. Slice the lower two-thirds of the asparagus down the middle to make a decorative presentation.

Transfer the asparagus to a medium bowl and toss with the oil, vinegar, salt, and pepper.

At serving time, unmold the potted salmon, lifting it out of the molds using the plastic wrap, and invert onto individual plates. Peel off the plastic wrap. Serve the salmon with the asparagus arranged around it and buttered black bread on the side.

Elegant and delicious, the potted salmon can be made up to a day ahead.