Charred asparagus, smoked salmon, shrimp & rye crumb

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

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 288
fat 22g
saturates 2g
carbs 5g
sugars 4g
fibre 2g
protein 15g
salt 1.1g

Ingredients

16 thin asparagus spears
150g fillet hot-smoked salmon, peeled and flaked
1 Granny Smith apple, cut into fine matchsticks
½ pack watercress, picked
2 rye crackers, lightly crushed
70g brown shrimp
75ml extra virgin rapeseed oil(smoked if you have it)
25ml red wine vinegar

Tip

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.

Method

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.
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.