A simple way to liven up your salad options with a burst of flavour.


  • 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


  1. 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.
  2. Remove and put in bowl break loosely with a fork and mix a little chopped herbs and crème fraiche. Season and reserve.
  3. In a pot of boiling salted water, cook asparagus fro 4-6 minutes. Remove and set aside.
  4. Take 2 tablespoons of olive oil, 1 tsp lemon juice, pinch of sugar, salt and pepper. This is the dressing for the leaves.
  5. Separately take 2 tbsp of mayonnaise, some cayenne olive oil, lemon juice and zest and mix together.
  6. To Serve:
  7. Place salmon in a circle on the plate. Then toss the asparagus in olive oil and place on top of salmon.
  8. Mix the picked leaves in dressing with chopped and pickled herbs.
  9. Place on top of the asparagus and finish with mayonnaise on side of plate.