Asparagus ice cream & smoked salmon toasts
Serves: 4
Ingredients
- For the ice cream
- 1 bunch British asparagus spears
- 500ml whole milk
- zest of 1 lemon
- 4 egg yolks
- salt and ground black pepper
- For the toasts
- 2 slices white bread, toasted
- 150g smoked salmon
- 1 egg, beaten
- 1tbsp cornflour
- 1tbsp chive, finely chopped
- salt and ground black pepper
- 2tbsp sesame seeds
- sunflower or groundnut oil for deep frying
Method
- Chop asparagus into 1cm pieces, leaving tips a little longer.
- Bring milk to a gentle simmer in a saucepan and add lemon zest and chopped asparagus, reserving a few tips for garnish. Poach asparagus in the milk for about 5 mins or until tender. Turn off heat and leave to infuse for 10 mins. Finely chop the salmon and mix in a bowl with the egg, flour, chives and salt and pepper. Cut the crusts from the toasted bread and slice into 2 triangles. Spread the salmon mixture over one side and dip in sesame seeds. Chill in fridge until ready to serve. Returning to the ice cream, pour the milk and asparagus into a liquidiser, add egg yolks and process until smooth. Return to the pan and heat very gently, stirring until the sauce has thickened.
- Season and pour into a bowl and chill. Once chilled, churn in an ice cream maker. Freeze until required. To serve, finish the salmon toasts by placing then sesame side-down and fry for 2-3 mins or until crisp and golden. Remove and drain on kitchen paper. Cook the reserved asparagus tips in boiling water until tender and drain.
- Arrange a couple of scoops of ice cream in a dish and top with a smoked salmon toast and a tip of hot asparagus.
