Smoked salmon and asparagus


Ingredients 9
Servings 4
Time 15 minutes

Ingredients

  • 15
    ml
    wholegrain mustard
  • 5
    ml
    mustard powder
  • 60
    ml
    low fat natural yoghurt
  • pinch of sugar
  • 300
    g
    smoked salmon
  • 1
    lemon, quartered
  • 225
    g
    asparagus
  • 125
    g
    baby tomatoes
  • 4
    wholewheat rolls, to serve
 

Method

 
To make the dressing, whisk together the mustard, mustard powder, yoghurt and sugar. Twist the salmon pieces to form twirls and arrange on four plates with a wedge of lemon on each. Put asparagus (boiled for 3 minutes and drained) and tomatoes on each plate and drizzle with mustard dressing. Serve with wholewheat rolls.
 

Read more on: fish/seafood
 

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