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

Posted by
Food Drink Devon
Posted on
10 Jun 2021
DifficultyBeginner

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

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Makes4 Servings
 8 slices of Blakewell smoked salmon or troutBlakewell Fishery & Smokery
 12 spears of British asparaguscooked
 4 tbsp creme fraiche mixed with...
 1 tbsp sweet chilli sauce
Tomato and pepper dressing
 1 small red onionfinely chopped
 1 garlic clovefinely chopped
 2 tbsp white wine vinegar
 1 tsp caster sugar
 6 tbsp passata
 ½ red pepperdeseeded and finely diced
 ½ yellow pepperdeseeded and finely diced
 2 Heritage tomatoesskinned, deseeded and finely diced
 2 tbsp Bell & Loxton rapeseed oil
 salt & pepperto taste
 Micro sorrel leavesto garnish
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
4

Place 2 slices of smoked salmon or trout in the middle of a plate.

5

Arrange 3 spears of asparagus around, spoon around 1 tablespoon of the tomato, pepper dressing, top with a tablespoon of crème fraiche.

6

Garnish with sorrel leaves or herbs of your choice.

Ingredients

 8 slices of Blakewell smoked salmon or troutBlakewell Fishery & Smokery
 12 spears of British asparaguscooked
 4 tbsp creme fraiche mixed with...
 1 tbsp sweet chilli sauce
Tomato and pepper dressing
 1 small red onionfinely chopped
 1 garlic clovefinely chopped
 2 tbsp white wine vinegar
 1 tsp caster sugar
 6 tbsp passata
 ½ red pepperdeseeded and finely diced
 ½ yellow pepperdeseeded and finely diced
 2 Heritage tomatoesskinned, deseeded and finely diced
 2 tbsp Bell & Loxton rapeseed oil
 salt & pepperto taste
 Micro sorrel leavesto garnish

Directions

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
4

Place 2 slices of smoked salmon or trout in the middle of a plate.

5

Arrange 3 spears of asparagus around, spoon around 1 tablespoon of the tomato, pepper dressing, top with a tablespoon of crème fraiche.

6

Garnish with sorrel leaves or herbs of your choice.

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