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Charred asparagus, smoked salmon, shrimp & rye crumb

Charred asparagus, smoked salmon, shrimp & rye crumb served on a plate

Charred asparagus, smoked salmon, shrimp & rye crumb

Name: Charred asparagus, smoked salmon, shrimp & rye crumb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 16 thin asparagus spears; 150g fillet hot-smoked salmon peeled and flaked; 1 Granny Smith apple cut into fine matchsticks; ½pack watercress picked; 2 rye crackers lightly crushed; 70g brown shrimp; 75ml extra virgin rapeseed oil (smoked if you have it); 25ml red wine vinegar

Tom Kerridge

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.4 ratingsRate

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Impress guests with this deceptively simple starter that's packed with the lovely flavours of salmon, shrimp, asparagus and apple. Make it in just 20 minutes

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Ingredients

Nutrition

Units:

MetricUS

16 thin asparagus spears
150g fillet hot-smoked salmon

peeled and flaked
1 Granny Smith apple

cut into fine matchsticks
½pack watercress

picked
2 rye crackers

lightly crushed
70g brown shrimp

For the dressing

75ml extra virgin rapeseed oil

(smoked if you have it)
25ml red wine vinegar

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Nutrition: Per serving

kcal288
fat22g
saturates2g
carbs5g
sugars4g
fibre2g
protein15g
salt1.1g

Method

step 1

Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. Combine the oil and vinegar to make the dressing.
step 2

Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, watercress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.

RECIPE TIPS

ASPARAGUS

You can griddle sprue asparagus (the thin first pickings) from raw, but if the spears you buy are thicker, boil them first for a minute, then refresh in cold water before griddling.

Recipe from Good Food magazine, June 2018

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A star rating of 5 out of 5.4 ratings

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