Delicious Scottish smoked salmon wrapped over fresh asparagus and served with a yogurt and herb dressing
Preparation Time: 5 mins
Cooking time: 10 mins
Serves: 2 as a main or 4 as starter
Wha You’ll Need:
- 350g asparagus bunch
- 120g smoked salmon
- 100g Rachel’s low fat natural yogurt
- 20g fresh dill, chopped
- 25g fresh chives, chopped finely
- Zest of 1 lemon
- Salt & pepper
- Dash of olive oil
What To Do:
- Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.
- In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.
- Meanwhile, make the dressing. In a small bowl mix the yogurt and fresh herbs, zest and seasoning and mix well.
- Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.
- Immediately, and working quickly, layer over the slices of smoked salmon.
- Finish with a drizzle of yogurt dressing and olive oil and serve straight away.