Chilled Smoked Salmon Salad with Asparagus Salad & Horseradish
This salad begs to be eaten ice cold, so great to prep in advance! I originally made the horseradish dressing to go on top of a steak salad. The bowl of horseradish was on the bench & the asparagus were sitting there looking at me. I tossed them together with a few other goodies & here we are!
INGREDIENTS
(Serves 2)
200g cold smoked salmon slices
200g asparagus, trimmed & sliced into pieces
1 small to medium leek, washed & sliced, sauteed in a little olive oil or butter
To make the dressing
3 Tbsp creamed horseradish
1 Tbsp. EVOO
Juice of a large lemon
1/4 cup dill or fennel tops, chopped, stems & all
Sea salt & black pepper, to taste
SPICE MIX
2 tsp coriander seeds
6 black peppercorns
2 cloves
6 cardamom pods, bashed & seeds released
1 cinnamon stick
2 tsp mustard seeds
METHOD
First up sauté the leek in a little olive oil or butter, or both for around 5-8 minutes on medium heat, season well, set aside in a bowl to chill in the fridge, while you make the dressing. In a bowl add the horseradish, lemon juice, olive oil, cooled leek, fennel fronds and seasoning. Taste & adjust seasoning, set aside. Now wash & trim your asparagus, then cut into bite size pieces. Pour the dressing all over the asparagus and toss to coat. Refrigerate for at least 30 minutes or longer. When you are ready to eat serve just as is or with your smoked salmon draped down on a chilled plate. Enjoy!
