Smoked Salmon With Asparagus Salad

Serves 4

Ingredients:

• 1/4 cup dried sweetened cranberries, coarsely chopped
• 1 Tbsp capers, drained and chopped
• 2 tsp honey
• 2 tsp balsamic vinegar
• 1 garlic clove, minced
• 2 Tbsp olive oil
• sea salt and freshly ground pepper
• 1 x 2 lbs bunch of asparagus, trimmed
• 5 oz cold smoked salmon slices
• 1/3 cup creme fraiche (see tip)
• 1 large, ripe avocado, sliced
• chives and dill for garnish

Method:

Combine cranberries, capers, honey, vinegar, garlic, oil and salt and pepper in a small saucepan.  Stir over medium heat until warm.  Let stand for 15 minutes to allow the cranberries to soften.

Blanch asparagus in a large saucepan of boiling, salted water for about 2 minutes or until bright green; drain.  Immediately place asparagus in a bowl of iced water.  Let stand about 10 minutes or until cool; drain.  Return asparagus to same bowl.  Add cranberry dresing and toss to combine.

Arrange asparagus on 4 serving plates and drizzle with dressing.  Top with smoked salmon, some creme fraiche, avocado, more creme fraiche and smoked salmon.  Garnish with chives and dill if desired.

Tip: If creme fraiche isn’t available, you can substitute sour cream.

*Spring, coho and sockeye salmon, with their higher fat content, have the best flavour when smoked.