Flaked Fish and Asparagus Spear Platter
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- For the sauce
- 1 cup non-fat yogurt
- 2 Tbsps baby Caper (in brine)
- 2 Tbsps Cornichon (chopped)
- Chervil (chopped)
- Dill (chopped)
- For the salad
- 12 ozs Asparagus (woody ends removed)
- 1 large Cucumber (seeded and cut into strips)
- 1 medium Haas Avocado (pitted and chopped)
- 2 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- 1 Tbsp lemon zest
- 2 Tbsps Pistachio (shelled)
- 14 ozs cooked, smoked trout (skinned and flaked)
- Dill (chopped)
- Chervil (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the sauce: Whisk together the yoghurt, capers, cornichons, herbs, and seasoning in a small bowl. Cover and chill until needed.
2.
For the salad: Cook the asparagus in a large saucepan of salted, boiling water until tender; 3 minutes.
3.
Drain and refresh in iced water until cold.
4.
Toss with the cucumber, avocado, olive oil, lemon juice, lemon zest, pistachios, and seasoning in a mixing bowl.
5.
Lift onto a platter and top with the smoked trout and herbs. Season with more black pepper and serve with the sauce on the side.
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