EAT, DRINK & BE MERRY
Smoked salmon starter
It’s lovely to serve up a starter for each guest before launching into a feast of shared plates, and this salmon is a refreshing and elegant dish to kick things off.
Serves 4-6
12-18 asparagus spears (medium thickness)
2-3 oranges (locally grown if possible)
200-300g cold-smoked salmon
4-6 big tablespoons crème fraîche
Juice from one lemon
Salt and pepper to season
Olive oil for drizzling
Sprigs of fennel, dill or coriander to serve
1. Snap tough ends off the asparagus spears then pour over boiling water and leave to “cook” for 10 minutes. Refresh the water with a second lot of boiling water if you prefer your asparagus softer. Drain well.
2. Use a serrated knife to remove all skin and pith from the oranges. Cut segments of orange flesh only (leaving the membrane behind) – I do this over a bowl to collect the juices.
When ready to serve, smear each serving plate with a generous tablespoon of creme fraiche and season this with a spritz of lemon juice, salt and pepper. Top with
