Serves 2
Demonstrate your love with this special starter platter of salmon and asparagus.
Recipe Category

You will need

1 punnet fresh green asparagus
1 T (15 ml) olive oil
Ina Paarman’s Vegetable Spice
100 g smoked salmon trout ribbons

3 T (45 ml) Ina Paarman’s Greek Dressing
2 T (30 ml) double cream plain yoghurt
2 T (30 ml) fresh parsley, chopped
6 chives, snipped
½ t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
80 – 100 g smoked salmon trout ribbons


Soak the asparagus upside down in a jug of cold water to remove any sand from the tips.

Snap off the cut ends of each asparagus, they will naturally snap in the ‘right’ place between where the stem is woody and where the tender part starts.

Toss the asparagus with the olive oil and place in the top of a steamer. Steam for 3 – 5 minutes just until they are bright green and test tender when pierced with a fork. When done, remove, season with Vegetable Spice and spread out on a plate to cool.

If you don’t have a steamer

Briefly cook in a smallish frying pan with the oil and ¼ cup (60 ml) of water.


Mix all the ingredients together.

To Assemble

Arrange the salmon and asparagus on a plate and drizzle with Herby Yoghurt Dressing as per photograph.