Griddled British Asparagus & Smoked Salmon with Pea & Tarragon Crème Fraiche

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
  • Print:
Griddled British Asparagus & Smoked Salmon with Pea & Tarragon Crème Fraiche
 

Ingredients

  • For the griddled asparagus
  • 4 x 230g bundles British asparagus, trimmed
  • 4 tbsp extra virgin olive oil
  • salt and freshly milled black pepper
  • 2 x 100g packs smoked salmon
  • For the pea and tarragon crème fraîche
  • 2 x 200ml tubs crème fraîche
  • 4 tbsp tarragon, roughly chopped
  • 2-3 tbsp cider vinegar
  • 2-3 tsp caster sugar
  • 250g petit pois frozen peas, cooked and refreshed then drained
  • Spicy smoked paprika (optional)
  • To serve
  • crusty sourdough or French bread

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Method

  • Trim the ends of the asparagus to remove the woody stems.
  • Place onto a tray and drizzle over the olive oil, season with salt and pepper and mix well
  • Heat a large griddle or frying pan over a medium heat and add the asparagus in small batches to take on a nice griddled colour. This will take approximately 3-6 minutes depending on the thickness of the stems. Remove then repeat until all the spears are cooked and put to one side.
  • Meanwhile mix the crème fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well
  • To serve, wrap the smoked salmon around the griddled asparagus spears
  • Divide the wrapped spears evenly onto 4 plates then spoon over the pea crème fraîche. Dust with a little paprika and serve with crusty bread, a drizzle of olive oil and plenty of black pepper.

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