Smoked Salmon & Asparagus with Dill & Chive Dressing

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Salmon & AsparagusDelicious 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.

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