Ingredients200g Regal Marlborough King Salmon Smoked Pastrami
500g thin asparagus spears
1/4 cup extra virgin olive oil
2 tbsp chopped fresh herbs such as mint, coriander, parsley, or basil
Avocado Dipping Sauce
2 avocados, peeled, stone removed
1 lemon, zest and juice of
1/2 cup (115g) sour cream
1/4 tsp cayenne pepper
2 cups fresh herbs such as mint, coriander, parsley, basil
Remove the Regal Salmon from the fridge and allow to rest at room temperature for 5 minutes.
To make the avocado dipping sauce, place the avocado, lemon juice and zest, sour cream, cayenne pepper and fresh herbs in a food processor or high speed blender. Season to taste with salt and freshly ground black pepper. Keep covered and chilled until ready to use.
Mix oil and herbs to make herb oil. Trim asparagus spears of excess leaves, and trim ends. Blanch the spears in boiling hot water for one minute then refresh in ice cold water. Drain and allow to cool. Drizzle the asparagus with herb oil and toss.
Cut asparagus spears in half lengthways and place 3-4 pieces on top of a piece of pastrami. Roll the salmon around each bundle of asparagus.
Arrange on a platter and serve with avocado & herb dipping sauce.