Squashed New Potatoes with Smoked Salmon and Scallops with Asparagus Hollandaise
A succulent dish of new potatoes, smoked salmon, scallops and Asparagus Hollandaise
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Fry | 30 mins to 1 hour |
Ingredients
- 250g bundle asparagus, cut into short lengths
- 3/4 250ml jar hollandaise sauce
- 1kg punnet Charlotte salad potatoes
- 15ml spoon oil
- 2 x 260g packs lightly smoked Scottish salmon fillets
- 200g pack Queen scallops
Method
For the asparagus hollandaise: Cook the asparagus as per pack instructions, then drain. Place the asparagus pieces in a food processor, reserving the top spear pieces for garnishing and process until smooth. Sieve the mixture then fold into the hollandaise sauce and put to one side.
To serve: Cook the potatoes as per pack instructions, drain and squash with the back of a fork.
In the meantime cook the salmon for 8-10 minutes in a frying pan which has been lightly oiled. Remove and put to one side, cook the scallops for 2-3 minutes.
Gently heat the hollandaise, adding the reserved asparagus spears to warm them through.
To assemble: Pile the potatoes onto individual plates top with a salmon fillet, a generous sprinkling of scallops, spoon over some asparagus hollandaise. Serve immediately.
