Wow! the weather has taken a turn for the better so i’m thinking, salad, quick and easy!
Cook 200g of asparagus spears in salted water for 4 mins. Cool under cold water. Cut and slice the advacado, brush with lemon to prevent discolouration.
Arrange the rocket leaves, asparagus, advacado and strips of smoked salmon on your plates, sprinkle with fresh chives and parsley.
Drizzle over the dressing:
1 garlic clove
4tbs extra virgin olive oil
2tbs white wine vinegar
1 tbs lemon juice
pinch of sugar
1tsp mustard
Serve with lemon wedges and brown bread and butter “VOILA!”
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