Smoked Salmon, Asparagus & Herbed Creme Fraiche
The savory and smokey flavors of smoked salmon and the fresh green crunch of spring’s first vegetable, asparagus, complement each other nicely in this chilled dish which is served easily as a breakfast with the addition of a poached egg, or as a light lunch.
Servings: 6 people
Ingredients
Salmon & Asparagus
- 8 oz Smoked Salmon, thinly sliced
- 24 spears Asparagus, White or Green, trimmed
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 Lemon
Herbed Creme Fraiche
- 6 oz Creme Fraiche
- 2 tablespoons Parsley, finely chopped
- 2 tablespoons Mixed Fresh Herbs, finely chopped (like Tarragon, Dill, Chives, and/or Mint)
- 1 Lemon, Zest and Juice
- Salt and Pepper to taste
Instructions
- Bring large pot of water to the boil; trim asparagus.
- Add the asparagus and cook till just tender. Remove from water and set aside to cool.
- Blend creme fraiche with fresh herbs, lemon zest and juice, and season to taste.
- Plate asparagus spears with smoked salmon draped over, garnish with dollops of herbed creme fraiche.