Charred asparagus, smoked salmon, shrimp & rye crumb

Impress guests with this deceptively simple starter that's packed with the lovely flavours of salmon, shrimp, asparagus and apple. Make it in just 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 288
  • fat 22g
  • saturates 2g
  • carbs 5g
  • sugars 4g
  • fibre 2g
  • protein 15g
  • salt 1.1g


  • 16 thin asparagus spears
  • 150g fillet hot-smoked salmon, peeled and flaked
  • 1 Granny Smith apple, cut into fine matchsticks
  • ½ pack watercress, picked
  • 2 rye crackers, lightly crushed
  • 70g brown shrimp
  • 75ml extra virgin rapeseed oil(smoked if you have it)
  • 25ml red wine vinegar



You can griddle sprue asparagus (the thin first pickings) from raw, but if the spears you buy are thicker, boil them first for a minute, then refresh in cold water before griddling.


  1. Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. Combine the oil and vinegar to make the dressing.

  2. Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, watercress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.

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