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.