- Asparagus, Smoked Salmon & Rye Crumb.jpg (39.88 KiB) Viewed 7 times
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
No nutritional information available.
Ingredients
- 16 thin asparagus spears
- 150g fillet hot-smoked salmon, peeled and flaked
- A bunch of watercress, picked
- 1 Granny Smith apple, cut into fine matchsticks
- 2 rye crackers, lightly crushed
- 70g cooked brown shrimp
For the dressing:
- 75ml extra virgin rapeseed oil, smoked if available
- 25ml red wine vinegar
Method
1. Heat a griddle pan over a high heat. Char the asparagus for 10 minutes, turning occasionally, until lightly burnt and tender. For the dressing, combine the oil and vinegar in a bowl with some seasoning.
2. Divide the asparagus between four plates. Scatter with the salmon flakes, watercress, apple and crushed rye crackers, then the shrimp. Drizzle with the dressing just before serving. Finish with a grinding of black pepper, if you like.
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