Asparagus and Flaked Hot smoked Salmon with Herb Oatcakes
1 lb./450g asparagus, the bottom quarter of each stalk snapped off and discarded
1 teaspoon salt, about 10 grinds of black pepper
Finely grated rind of 1 lemon
3 tablespoons olive oil
6 oz. /175g hot-smoked salmon, flaked from its skin
8 Nairn’s Oatcakes (we suggest the Herb & Pumpkin seed gluten free variety for this recipe)
Cut each trimmed asparagus stalk in half, and steam till tender-about 4-5 minutes.
Put the steamed asparagus into a food processor and add the salt and black pepper, and the finely grated lemon rind. Blend until smooth, then add the olive oil before blending again.
Spread this mixture on the oatcakes, and put a fat flake of hot-smoked salmon on top of each oatcake.
Recipe Created by leading nutritionist Christine Bailey
Why Oats Good For You
Oats are the ultimate energising food – high in magnesium and B vitamins important for energy production plus a great source of slow releasing carbs and protein too. B vitamins including riboflavin (B2) and Niacin help us use energy obtained from our food more efficiently – chicken is a great source of these B vitamins and being rich in protein will help sustain energy levels by preventing slumps in blood sugar. Spinach provides additional B vitamins including Vitamin B6, which assists in protein metabolism. It is also a good source of iron and folate – both important for healthy red blood cells essential for energy.
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