Asparagus and Trout Salad with Almonds
Wash the asparagus and peel the lower third of each spear. Cut off the hard ends and cut the spears into pieces. Cook the asparagus in salted water with 1/2 tsp sugar for 8 – 10 minutes. Wash, hull and quarter the strawberries. Wash and sort the lettuce and rocket. Wash the lemon balm, pat dry and chop. Beat together the grated lemon peel, vinegar, salt, pepper, 1/2 tsp sugar, lemon balm and oil. Check the seasoning. Drain the asparagus and mix with the dressing.
Break the fish fillets into bite-sized pieces.
Mix the strawberries and salad leaves with the asparagus. Arrange in dishes with the smoked trout, scatter with almonds and serve.