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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 $4.29 ea was $4.99
$4.29 ea was $4.99
Value Salad Baby Leaf Lettuce $3.50 ea
$3.50 ea
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