Griddled Asparagus wrapped with Smoked Salmon
We'll all be bringing in the bells at home, so let's do it in style. Prepare yourself a midnight feast with our smoked salmon - there's no better way. If you plan on preparing a Hogmanay buffet for your household, be sure to include griddled asparagus wrapped with smoked salmon. The combination of flavors between these two ingredients is simply delicious.
- Falls of Dochart Smokehouse Cold Whisky Smoked Salmon
- 1 of bunch asparagus, ends trimmed (about 20 spears)
- 2 of tablespoons olive oil
- 1 of tablespoon chopped fresh rosemary leaves
- Pinch of salt
- Pinch of freshly ground black pepper
Preheat the oven to 200°C. Lay the asparagus on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper.
Pop the asparagus in the oven and roast until cooked and the edges have started to brown, this should only be around 10 minutes.
Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of Falls of Dochart Smokehouse cold whisky smoked salmon. Arrange on a serving platter and serve at room temperature.
It’s as simple as that! If you are looking for some more inspiration, check out our Smoked Salmon Oatcake Canapés, another delicious appetizer perfect for special occasions - a traditional Scottish one too!