Salmon & Asparagus Wraps by Neven Maguire

This fine and unusual recipe was taken from Neven Maguire's "The MacNean Restaurant Cookbook" named after his own restaurant in Blacklion, Co. Cavan.

Serves

6 People

Ingredients

12 asparagus

1 kg of unsliced Hot Smoked Salmon, plain

1 packet of fresh dill, stalks removed

70g of Parma ham

juice of 1/2 lemon

1 teaspoon rapeseed oil

1 teaspoon butter

For sun-dried tomato vinaigrette:

12 semi sun-dried tomatoes in oil

200 ml rapeseed oil

1 tsp lemon juice

1 pinch chilli powder

3 basil leaves

To serve:

rocket

chives

Method

To make the vinaigrette:
Blend together all the ingredients in a food processor for about 1 minute or until it forms a fairly smooth texture. Season to taste.
To make the salmon wraps:
Preheat the oven to gas 5/190°C. Cook the asparagus for 1 minute. Drain and rinse under cold water.
Place the salmon fillet on a board. Season with pepper. Cut the fillet into 6 equal pieces. Arrange the asparagus and dill on top of the salmon darns.
Lightly wrap each darn in the Parma ham to secure. Brush over the vinaigrette and lemon juice.
To fry the salmon, heat 1 teaspoon of rapeseed oil and 1 teaspoon of butter. When the butter is foaming, add the salmon wraps. Fry gently for 2 minutes on each side, finish it in oven for 10 minutes until golden brown. Turn once during cooking.
To serve, drizzle the vinaigrette in the centre of the plate. Gently place the salmon wraps on top. Serve with rocket and garnish with chives.