May Recipe

Asparagus and Smoked mackerel spring salad with mustard dressing


Ingredients

3 whole smoked mackerel or 6 fillets cooked and cooled
4 (40g) radishes, washed and finely sliced
2 bunches of asparagus, trimmed, blanched and chilled
200g fresh broad beans (podded weight)
2 lemons
1 tsp extra virgin olive oil
Salt and freshly milled black pepper
Selection of cress and baby salad leaves

Method
1. First, caramelise the lemon slices. Cut each lemon into three even thick slices. Heat a non-stick frying pan (no oil required), when hot, place the slices in. Turn after 1 ½ minutes on each side or until golden. Transfer to a plate.
2. To make the spring salad mix the blanched asparagus spears, podded broad beans, sliced radishes and salad or cress leaves with the oil and season to taste.
3. Prepare the smoked mackerel, remove the bones, head and fins and cut the mackerel into six even sized pieces.
4. Spoon the dill mustard crème frâiche onto each plate. Divide the spring salad between the plates, place a piece of smoked mackerel next to the salad and a caramelized lemon slice on the other side.

Ingredients – Dill mustard crème fraiche
200g crème frâiche
1tbs lemon juice
20ml English mustard
2tsp chopped fresh dill
1 clove of garlic, crushed
Salt and freshly milled black pepper

Method
1. Mix all the ingredients, season to taste and leave to infuse for 10 minutes while the flavours develop.

Enjoy home grown asparagus featured on our seasonal menu served at: The Boot and Flogger, Bangers, The Bunghole, Champagne Charlies, The Crusting Pipe, The Habit, Davy’s at St James’s, Mug House, Davy’s at Plantation Place, Truckles, Davy’s at Woolgate.


Wine Match

Montauto ‘Gessaia’ Sauvignon Blanc 2014 (currently on offer) – fragrant, herb-scented Sauvignon half-way between the vibrancy of an NZ Sauvignon and the elegance of a Sancerre, award winning and distinct.  Ideal match for English asparagus.