Season: Spring Summer 

Smoked Trout and Asparagus Bundles

Ingredients :

1 bunch asparagus, ends trimmed (about 20 spears) *

2 tablespoons Pratt’s extra virgin rapeseed oil *

4 to 6 ounces thinly sliced New Forest Smokery smoked  trout * (1 slice per asparagus spear)

1 tablespoon chopped fresh dill *

1 small tub of crème fraiche

Salt and Pepper to taste


Method :

Lay the asparagus on a foil-lined baking sheet. Drizzle with rapeseed oil. Sprinkle with salt and pepper. Roast or grill until cooked and starting to brown around the edges, approx. 6 – 10 minutes.  Allow to cool.

Mix together the crème fraiche, chopped dill and salt and pepper to taste.

Once the asparagus have cooled, wrap 2 – 3 spears in a slice of smoked trout.  Serve with crème fraiche and a slice of lemon.

* Available from your local producer at Hampshire Farmers’ Markets