Tropical Burren Smoked Salmon starter

Method

1. Peel the cucumber and then peel to ribbons.

2. Heat a frying pan over medium heat. Brush the cooked potato slices with the olive oil and fry until golden. Keep warm.

3. Cook the asparagus for 2 minutes in boiling water, drain and keep warm.

4. Place all the ingredients for the dressing in a food processor and blend until smooth.

5. Place 2 slices of hot smoked salmon with honey, lemon & dill on each of four plates. Distribute the potatoes slices, cucumber ribbons and asparagus evenly between the plates and drizzle the dressing over them. Serve with wedges of lime.