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| We have put together a few serving ideas so you can enjoy our Smoked Salmon at its very best, to view each serving idea click on the small pictures: |
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You will need:
1 pk Young’s Spey Valley Smoked Salmon
2-3 bunches asparagus |
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To make
Cook asparagus in a pan of boiling, salted water for 3 minutes or until ‘al dente’. Drain, refresh in cold water and drain again. Pat dry on kitchen roll. |
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| Lay a strip of Smoked Salmon on a board and place 3-5 pieces of asparagus across the Salmon so both ends protrude slightly. |
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Wrap the asparagus up in the Salmon and serve.
To make even more special serve with a poached egg on top or some hollandaise sauce spooned over. |
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