Gluten Free Asparagus and Smoked Salmon Cocktail

Dairy

Serves 4 as a lunch or 8 small taster portions as an appertizer

I first came across a variation of this, in the late sixties, served in Chicory Boats. I have used the chicory to decorate as not all like the flavour.

Head of Witloof chicory - for serving
10oz (250g) asparagus ends
4oz (100g) smoked salmon trimmings or leftover poached salmon
2 grapefruit - pink are good
2 tablespoons mayonnaise or yogurt
Little paprika to decorate - optional

Finely slice the asparagus ends and cook in the microwave for 2 minutes until tender or blanch in boiling water, drain and cool. Chop of flake the salmon. Segment and chop the grapefruit - squeeze juice into another glass from the grapefruit trimmings - drink! Mix salmon, asparagus and grapefruit together with the mayonnaise and either divide into serving dishes or pile into chicory leaves. Decorate with paprika.

Asparagus & Smoked Salmon Cocktail