Ingredients
- 1 kg fresh asparagus
- tough ends trimmed
- 100 g watercress
- washed and drained
- 250 g corn kernels
- drained
- 300 g smoked salmon
- boned and flaked
- 65 g mayonnaise
- 1 12 limes
- juiced
- 9 sprigs fresh dill
- snipped
Instructions
- Place an asparagus in a steamer basket over boiling water.
- Cover pan.
- Steam for 4-5 minutes or until bright green and just tender.
- Remove steamer basket.
- Rinse asparagus under cold running water.
- Drain well.
- Arrange watercress and corn around the edge of individual salad plates.
- Lay asparagus spears in the centre of the plate.
- Season with salt and pepper to taste.
- Top with smoked salmon.
- Combine mayonnaise, lime juice and dill in a bowl.
- Drizzle over salad.
- Serve.
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