When it comes to impressing a loved one on Valentine’s Day, sometimes the most elegant gestures come in the simplest packages. A delicate asparagus and smoked salmon platter offers home cooks an opportunity to create restaurant-quality romance without the stress of complicated techniques.
This starter for two combines the subtle sophistication of smoked salmon trout ribbons with the fresh crunch of steamed asparagus, finished with a herby yoghurt dressing that brings the components together. The dish requires minimal cooking time, leaving more opportunity for setting the scene and enjoying the evening.
- Serves:2
You will need:
- 1 punnet fresh green asparagus
- 1 T (15 ml) olive oil
- Ina Paarman’s Vegetable Spice
- 100 g smoked salmon trout ribbons
- 3 T (45 ml) Ina Paarman’s Greek Dressing
- 2 T (30 ml) double cream plain yoghurt
- 2 T (30 ml) fresh parsley, chopped
- 6 chives, snipped
- ½ t (2,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
- 80 – 100 g smoked salmon trout ribbons
Method:
Soak the asparagus upside down in a jug of cold water to remove any sand from the tips.
Snap off the cut ends of each asparagus, they will naturally snap in the ‘right’ place between where the stem is woody and where the tender part starts.
Toss the asparagus with the olive oil and place in the top of a steamer. Steam for 3 to 5 minutes just until they are bright green and test tender when pierced with a fork. When done, remove, season with vegetable spice and spread out on a plate to cool.
If you don’t have a steamer: Briefly cook in a smallish frying pan with the oil and ¼ cup (60 ml) of water.
Dressing
Mix all the ingredients together.
To Assemble
Arrange the salmon and asparagus on a plate and drizzle with Herby Yoghurt Dressing.
