Hot Smoked Salmon with Asparagus, Rocket and Salsa Verde
Recipe courtesy of My Chef's Isla Mackenzie, who has over a decade of experience in Scottish kitchens
This is a really quick and easy recipe which can be put together in moments, but is so delicious and looks good on the plate. Perfect for spur of the moment supper parties or get-togethers. Cook’s Tip – make the salsa verde first, so it can stand.
Salsa verde ingredients
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1 garlic clove, chopped
- 2 teaspoons capers, drained
- ½ cup extra-virgin olive oil
- 1 lemon, juiced
- Sea salt
Place parsley, basil, garlic and capers in a food processor. Process until finely chopped.
With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Process until well combined. Season with sea salt and pepper. Stand for 10 minutes.
- 1 side hot smoked salmon
- 2 big handfuls of fresh asparagus, tough ends removed
- 2 tbsp olive oil
- Few shavings of lemon peel, cut with vegetable peeler
- Splash of white wine
- Salt and pepper
Pre heat oven to 220C.
Place asparagus in a large shallow roasting dish, mix through olive oil, lemon peel, wine and season with salt and pepper.
Cook for 12-15 minutes until it starts to brown.
Remove any bones and skin from the salmon and break into large flakes.
Pile rocket on to the plates.
Top with asparagus and salmon and add a spoonful of salsa verde, if desired.