As promised our recipes blog is a chance to introduce some of the great chefs we supply like Rob Horton of nearby Rubino Kitchen who takes to the L&J stage with this classic combo of Maldon Cure smoked salmon, local asparagus and mint hollandaise.
From the open kitchen in a refashioned tearoom located at Chigborough Fisheries, owner Rob has been delighting customers with a brilliant blend of Anglo-Italian cookery for many years. So if you’re ever in the area it’s a must place to eat.
Now given the English asparagus season is in full swing for Rob a recipe with our smoked salmon was a dish waiting to happen.
Here Rob finishes things off with a hollandaise sauce enhanced by the exuberance of chopped fresh mint. It’s a really delicious and quick way to celebrate the onset of summer.
Hurry though, as before you know it the season will be done for another year.
200g L&J Maldon Cure Smoked Salmon (200g)
1 Bunch of English Asparagus
40g Chopped Fresh Mint
3 Egg Yolks
200g Unsalted Butter
1 Tsp White Wine Vinegar
1 Fresh Lemon Half
Step 1. In a saucepan gently melt your butter. Set aside.
Step 2. Fill a separate saucepan up to a third with water and bring to a simmer. Then in a glass bowl stir together yolks, with water and splash of white wine vinegar. Place the bowl over the gently steaming saucepan and very gradually whisk in the melted butter.
Step 3. When the hollandaise has thickened to the desired consistency (should around five minutes tops) take off the heat. Squeeze in juice from half a lemon and stir in your chopped mint.
Step 4. Keep in a warm place while you chargrill the asparagus. You can place under the grill or use a griddle pan. Make sure you’ve snapped off the woody ends of the stalks. Heat for two to three minutes with olive oil and a sprinkling of salt.
Step 5. Once done move to serving plates and drape your smoked salmon around the asparagus before drizzling over the hollandaise. Alternatively, keep elements separate on the same plate before tucking in.