Smoked Salmon or Trout with Asparagus and a tomato and pepper dressing

A lovely light summer salad using the best of British smoked salmon or trout and seasonal asparagus.

Serves 4

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Ingredients

• 8 slices of Blakewell smoked salmon or trout
• 12 spears of British asparagus
• 4 tbsp creme fraiche mixed with...
• 1 tbsp sweet chilli sauce

Tomato & pepper dressing

• 1 small red onion
• 1 garlic clove
• 2 tbsp white wine vinegar
• 1 tsp caster sugar
• 6 tbsp passata
• 1/2 red pepper
• 1/2 yellow pepper
• 2 Heritage tomatoes
• 2 tbsp Bell & Loxton rapeseed oil
• salt & pepper
• Micro sorrel leaves

Instructions

1. Soften the onion and garlic in 1 tablespoon of rapeseed oil over a low heat, add the vinegar and sugar, simmer for a few seconds until reduced by half.
2. Add the passata, peppers and tomatoes and cook on a low heat for 1 minutes.
3. Season to taste, stir in 1 tablespoon of rapeseed oil, set aside to cool.

To Serve

1. Place 2 slices of smoked salmon or trout in the middle of a plate.
2. Arrange 3 spears of asparagus around, spoon around 1 tablespoon of the tomato, pepper dressing, top with a tablespoon of crème fraiche.
3. Garnish with sorrel leaves or herbs of your choice.