Smoking is a great way to expand your cooking repertoire and add a new level of interest and depth to your menus. In Maine, we have an abundance of fresh seafood that lends itself well to smoking. I smoke a great deal of salmon at the Inn and use it for breakfast, tea, and dinner.

Smoked Salmon Dip with Parmesan-Roasted Asparagus
Michael Salmon, In the Kitchen with Michael Salmon

½ pound sliced cold smoked salmon
4 ounces cream cheese, room temperature
½ cup sour cream
1 Tablespoon chopped dill
Kosher salt and ground black pepper
1 pound asparagus
¼ cup extra virgin olive oil
3 Tablespoons Parmesan cheese
1 loaf French bread

Place the sliced smoked salmon in the bowl of a food processor and process until smooth. Add the cream cheese and pulse to combine. Add the sour cream and dill and combine. Season with salt and black pepper. Transfer the salmon dip to a decorative bowl. Preheat the oven to 350°.

Remove the tough white lower sections from the asparagus spears. Peel the lower two to three inches of tough outer skin from the bottom of the asparagus. Place the asparagus on an ovenproof pan and drizzle with olive oil. Sprinkle with salt, pepper and the Parmesan cheese. Bake in a preheated oven for 15 minutes.

To serve, slice the French bread into ½-inch slices. Cut the asparagus spears in half crosswise and serve on the side with the salmon dip.

Michael Salmon is the chef and owner of The Hartstone Inn .