Smoked salmon recipe

Ingredients

• Olive oil
• 2 or 3 sprigs of fresh rosemary
• 2 large eggs
• 150 ml semi-skimmed milk
• 65 g plain flour
• 180 g quality smoked salmon

• 1 bunch of asparagus (300 g)
• 250 g vac-packed cooked beetroot
• 4 tbsp balsamic vinegar
• 1 heaped tsp runny honey
• 2 punnets of cress
• 2 sprigs of fresh basil
• ½ a lemon

• 3 heaped tbsp fat-free natural yoghurt
• 2 heaped tbsp jarred grated horseradish
• 1 lemon

1. Put 2 tablespoons of oil into the frying pan and pick in the rosemary leaves.
2. Crack the eggs into the liquidizer, add the milk and flour, then blitz until smooth.
3. Spread out the rosemary in the pan, then pour in the batter, let it fry for 30 seconds, then pop into the oven and close the door until golden (roughly 13 minutes).
4. Trim the asparagus and put dry on the hot griddle pan, turning until nicely charred on all sides.
5. Drain and slice or dice the beetroot, then place in the casserole pan with the balsamic and honey, stirring regularly, and removing from the heat when sticky.
6. Mix the yoghurt and horseradish in a bowl, then season to taste with salt, pepper and lemon juice.
7. Snip the cress on to a nice serving board, and spoon the beetroot on top, then pick over the basil leaves.
8. Shake the asparagus with a squeeze of lemon juice, salt and pepper, and immediately pile on the board.
9. Wait by the oven until your Yorkshire pudding is puffed up and beautiful.
10. Once it looks so good you can’t stand it any longer, get it out of the oven, slide it on to the board, then roll the smoked salmon into roses and place on top.
11. Serve straight away with lemon wedges on the side.