Whitby Magpie Cafe recipe - here's how to make simple seafood dish
Salmon with asparagus and English mustard creme fraiche
Method – serves 4
200g sliced smoked salmon
20 asparagus sticks
200ml crème fraiche
2 teaspoons English mustard
Salt & pepper
Olive oil
Ingredients
This really is easy but very delicious, simply take your asparagus stalks and one by one, near the thicker end, bend them until it snaps – this will snap at its natural break point where the tender part of the stalk starts.
Lay them onto a baking tray and drizzle with oil and season generously.
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Hide AdPut into a preheated open (200c) for about 6-8 minutes or you can toss in oil in a sauté pan.
Mix the mustard into the crème fraiche.
To serve, using five stalks per portion place onto plates, divide the smoked salmon into four.
Lay roughly onto the asparagus and pour on the mustard crème fraiche, simple as that.