Asparagus, pea and hot smoked salmon salad

INGREDIENTS SERVES 4

500g asparagus, the tough ends broken off, the asparagus cut into lengths about 2cm

6 tbsp olive oil

A good grinding of black pepper and a grating of salt

250g frozen petit pois

500g hot smoked salmon – my choice is either for Salar, or for the delicious salmon hot-smoked by the Macraes, of the Fish Kitchen renown in Kyle of Lochalsh. Whichever you use, flake the succulent salmon from each piece, discarding the skin

For the dressing:

The oil saved from roasting the asparagus mixed with 1 tbsp lemon juice and 1 rounded tsp horseradish relish

DIRECTIONS

Line a baking tray with a sheet of parchment. Put the pieces of asparagus evenly over the parchment.

Scatter with salt and grind black pepper evenly over the asparagus, then measure the olive oil over. Roast in a hot oven, 180C Fan/200C/400F/Gas Mark 6 for 15-20 mins.

Cool the asparagus, tip the oil from its roasting tray into a small bowl to make into the dressing.

Put the petit pois into a saucepan and add a sprinkling of salt. Pour boiling water over the peas, put the pan on to heat for 30 seconds, then drain through a sieve. Leave to cool.

Put the flakes of hot smoked salmon into a serving bowl, add the cooled peas and the cooled asparagus.

Mix the lemon juice and horseradish into the saved olive oil in the small bowl, and dress the contents of the serving bowl – the peas, asparagus and salmon – mixing in the dressing thoroughly. Surround the salad with leaves.

Serve with warmed crusty bread.