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A lovely light summer salad using the best of British smoked salmon or trout and seasonal asparagus.
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Servings 4

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 and 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
 

  • 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.
  • Add the passata, peppers and tomatoes and cook on a low heat for 1 minutes.
  • Season to taste, stir in 1 tablespoon of rapeseed oil, set aside to cool.

To serve

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