A simple way to liven up your salad options.


  • 200 g fresh salmon
  • smoked salmon
  • 1 tblsp crème fraiche
  • cayenne pepper
  • 25 ml olive oil
  • 1 lemon (zest and juice)
  • sea salt
  • 12 spears asparagus (peeled and trimmed)
  • mixed salad leaves (oak leaf frisee, red chard dandelion leaf, rocket..)
  • white wine
  • chive (chopped)
  • chervil (chopped)
  • basil
  • thyme
  • dressing: lemon olive oil


  • Take fillet of salmon and smoked salmon and place on sheet of grease proof paper and tinfoil. Add a few drops of olive oil then some lemon zest and thyme. Make into parcel and cook in oven for 6-8 minutes on 150°C.
  • Remove and put in bowl break loosely with a fork and mix a little chopped herbs and crème fraiche. Season and reserve.
  • In a pot of boiling salted water, cook asparagus fro 4-6 minutes. Remove and set aside.
  • Take 2 tablespoons of olive oil, 1 tsp lemon juice, pinch of sugar, salt and pepper. This is the dressing for the leaves.
  • Separately take 2 tbsp of mayonnaise, some cayenne olive oil, lemon juice and zest and mix together.
  • To Serve:
  • Place salmon in a circle on the plate. Then toss the asparagus in olive oil and place on top of salmon.
  • Mix the picked leaves in dressing with chopped and pickled herbs.
  • Place on top of the asparagus and finish with mayonnaise on side of plate.

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