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Smoked Salmon and Asparagus Salad

Smoked Salmon and Asparagus Salad

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15 mins + 5 mins
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Serves 4


  • 1kg asparagus, ends removed
  • 1 bag of rocket
  • 350g hot-smoked salmon
  • 1 tsp Dijon mustard
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • cracked pepper


1. Steam asparagus in a large frying pan with a small amount of water and salt, with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.

2. Arrange the rocket leaves and asparagus on a large platter.

3. Carefully tear salmon into bite-sized chunks and nestle it into the greens.

4. To make the vinaigrette, place ingredients in a small jar and shake to combine. Drizzle over the salad and season with cracked pepper.

Tip: Save the asparagus ends to make soups.


Qty Price
Trident Asparagus Spears $4.99 ea
$4.99 ea
Value Salad Baby Leaf Lettuce
arrow icon exclamation icon Out of stock Out of stock
Regal Smoked Salmon Slices
arrow icon exclamation icon Out of stock Out of stock
Countdown Mustard Dijon $2.50 ea
$2.50 ea
Select Olive Oil Classic $5.80 ea
$5.80 ea
Delmaine Vinegar White Wine $4.69 ea
$4.69 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea