Smoked Fish & Asparagus Rolls
Simple dish to create for a lunch or dinner with some extra veg or a salad or the side.
4slices smoked trout or salmon (about the size of your palm)
1⁄2bunch fresh chives
1 Tgrated hard cheese (if desired)
- Preheat oven 210°C/ 410F
- 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.
- 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.
- 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.
Salt and pepper to taste