Whitby Magpie Cafe recipe - here's how to make simple seafood dish

This week's recipe with chef Paul Gildroy makes use of the lovely asparagus that is about and readily available smoked salmon.
Smoked salmon and English asparagus with English mustard creme fraicheSmoked salmon and English asparagus with English mustard creme fraiche
Smoked salmon and English asparagus with English mustard creme fraiche

Salmon with asparagus and English mustard creme fraiche

Method – serves 4

200g sliced smoked salmon

20 asparagus sticks

200ml crème fraiche

2 teaspoons English mustard

Salt & pepper

Olive oil

Ingredients

This really is easy but very delicious, simply take your asparagus stalks and one by one, near the thicker end, bend them until it snaps – this will snap at its natural break point where the tender part of the stalk starts.

Lay them onto a baking tray and drizzle with oil and season generously.

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Put into a preheated open (200c) for about 6-8 minutes or you can toss in oil in a sauté pan.

Mix the mustard into the crème fraiche.

To serve, using five stalks per portion place onto plates, divide the smoked salmon into four.

Lay roughly onto the asparagus and pour on the mustard crème fraiche, simple as that.

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