Smoked salmon & asparagus with dill & chive dressing
Delicious Scottish smoked salmon wrapped over fresh asparagus and served with a yogurt and herb dressing.
Preparation time: 5 mins
Cooking time: 10 mins
Serves: 2 as a main or 4 as starter
350g asparagus bunch
120g smoked salmon
100g Rachel’s low fat natural yogurt
20g fresh dill, chopped
25g fresh chives, chopped finely
Zest of 1 lemon
Salt & pepper
Dash of olive oil
1.Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.
2.In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.
3.Meanwhile, make the dressing. In a small bowl mix the yogurt and fresh herbs, zest and seasoning and mix well.
4.Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.
5.Immediately and working quickly, layer over the slices of smoked salmon.
6.Finish with a drizzle of yogurt dressing and olive oil and serve straight away.
PER 150g SERVING: 100Kcal, 11.9g Protein, 3.6g Carbs, 3.5g Sugar, 3.7g Fat, 0.8g Sat Fat, 2.1g Fibre, 1.5g Salt
COST PER SERVING: £1.57 Please note a 150g serving is a starter portion