- 8 slices of Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill
- 1/2 cucumber, peeled to ribbons
- 4 cooked salad potatoes
- 1 tbsp Broighter Godl Chilli Infused Rapeseed Oil
- 8 baby asparagus tips
- 50g mango, peeled
- 60ml fresh lime juice
- 2 tbsp olive oil
- 2 small red chillies, de-seeded and finely chopped
- 1 clove garlic
- crushed lime wedges to serve
Heat a griddle pan or frying pan over medium heat. Brush the potatoes with the chilli oil and fry until golden. Keep warm. Cook the asparagus for 2 minutes in boiling water, drain and keep warm.
Place all the ingredients for the dressing in a food processor and blend until smooth. Serve as shown in the picture.
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