Smoked salmon, tips of asparagus, herb lemon dressing

Asparagus season is upon us, I use asparagus as much as I can in the restaurant while its in season. Use green or white asparagus in this recipe, equally as tasty !


8 - 10 Smoked salmon slices 1 packet Mixed Salad Leaves 4 tbsp Creme Fraiche

20 tips of asparagus 50ml Vinaigrette 50ml Lemon Juice

100ml Vinaigrette 1 packet Chives

1 packet Chives 3-4 sprigs Dill


When preparing asparagus, cut off what length you require by removing the stalk end.

Cook in boiling salted water then refresh in iced salted water and remove once cool.

Pick, wash and dry salad leaves.

Chop chives finely. Pick and chop dill not too finely. Add to creme fraiche with a little lemon juice. Mix well and cover and place in fridge.

Place asparagus into a bowl with chives and a little vinaigrette and mix gently.


Spread smoked salmon on half of plate. Place asparagus mix in a pile to the side of the salmon. Quinell creme friache and place on the side. Dress salad leaves and finish plate by spreading over.


Brian Maule at Chardon d’Or Restaurant, 176 West Regent St, Glasgow, G2 4RL

T. 0141 248 3801 E. W.