Smoked Fish & Asparagus Rolls


Prep time: 
0 minutes


Simple dish to create for a lunch or dinner with some extra veg or a salad or the side.


  • 4 slices smoked trout or salmon about the size of your palm
  • 8 asparagus
  • ½ bunch fresh chives
  • 1 tablespoon grated hard cheese, if desired


  1. Preheat oven 210°C/ 410F
  2. Wash the asparagus under cool running water and trim away the bottom 1/3 of the stalk. As the asparagus should be quite fine, you don’t need to peel off any hard skin.
  3. Fill a medium to large saucepan with water, about half way to the top. Bring to a boil (do not add salt as the smoked trout is very salty). Add the asparagus and reduce heat slightly – cook for 4 minutes, or until crisp and tender.
  4. Divide/cut asparagus into 3 equally sized pieces. Place three to four pieces diagonally on each slice of smoked trout and roll tightly. Sprinkle with Comté cheese (if desired) and cook in a preheated oven, on a high rack, for 10 minutes until cheese has melted and is slightly golden and the fish starts to colour. Sprinkle with black pepper and finely chopped chives.


Photo Credit: Jonny Hughes @jonny2love
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