CHARRED ASPARAGUS WITH SMOKED TROUT, AVOCADO AND FRESH HERB DRESSING
SERVES: 4 PREP TIME: 25 MINUTES COOK TIME: 4-5 MINUTES 1 whole smoked trout 2 medium roma tomatoes 1 medium-firm ripe avocado 1/ cup olive oil
3 1 tsp Dijon mustard ¼ cup orange juice ¼ cup coarsely chopped herbs (basil, parsley, mint) salt flakes and freshly ground white pepper 2 bunches medium-sized asparagus extra 2 tbsp olive oil
the skin from the trout and ease the flesh away from the spine. Shred flesh into rough pieces and place in a bowl. Carefully inspect each piece to ensure no fine bones remain.
the tomatoes into quarters, remove seeds and slice the flesh. Add to the trout. and slice avocado and put into bowl. together the oil, mustard, orange juice, herbs,
To store asparagus, wrap the stem ends in damp paper
towels for several days. To extend the life, refrigerate stalks, tips up, in a cup of
salt and pepper. Pour over the trout mixture and very lightly toss. asparagus and toss in extra oil. a large ribbed pan (or use a sturdy fry pan or a barbecue grill) and heat until it is very hot. Arrange asparagus in pan and cook for 2-3 minutes (depending on thickness of asparagus) until it is charred and just tender when the point of a thin knife is inserted in the thick part. Asparagus will continue to cook as they cool. Do not overcook or the spears will be too soft and difficult to handle. the asparagus between serving plates and arrange trout mixture over.
Cooked, flaked salmon or other fish can be swapped with the cooked trout. If you wish, blitz the dressing ingredients together to make a smooth(ish) sauce. If you prefer a sharper taste add a shot of lemon juice or white vinegar. Grainy mustard instead of Dijon will add a slightly hotter zing.