Asparagus and Trout Salad with Dill Crème Fraiche
This asparagus and trout salad doesn’t take long to put together and is an incredible combination of fresh and smokey flavours. Perfect for a salad dinner.
INGREDIENTS
- 2-3 x bunches of asparagus
- 1 x smaller sized smoked trout
- 4 tbsp crème fraiche
- 1 x lemon
- 1/2 x bunch of dill (chopped)
- 1 x shallot, single stem (chopped)
- salt
- unsalted butter
- olive oil
METHOD
- Prepare the asparagus by setting a couple of asparagus spears aside and with a kitchen shaver make ribbons (discard of the end). Place into a small bowl, cover with olive oil and set aside.
- For the rest of the asparagus remove the ends by slicing them off or snapping them off using your fingers. Slice the asparagus spears in half lengthways. Place onto a hot pan and sauté with butter for 5 or so minutes. Season with salt.
- Clean the trout by removing the skin and the bones. Set aside.
- Prepare the crème fraiche with dill by finely chopping the dill and mixing it in with the crème fraiche and a large squeeze of lemon juice in a small cup.
- Serve by placing the asparagus on the base of the plate and top with the trout, asparagus ribbons, spring onion, extra fresh dill and a dollop of the crème fraiche dill mixture. Season with salt and finally top with extra lemon juice and olive oil.
Prep time: 5 minutes.
Cook time: 15-20 minutes.
Serves: 2, as a side.
