Warm White Asparagus Salad

with

Pincher Creek Cold Smoked Trout

-courtesy of Chef Charlie Holschuh, The Bavarian Inn Restaurant

Serves 6

600g white asparagus -peeled and blanched

400g Cunningham's Scotch Cold Smoked Rainbow Trout, thinly sliced or shaved

1 medium Granny Smith apple

1 fresh horseradish, shredded

Lightly sauté the blanched white asparagus in a frying pan. Arrange it on a platter. While it is still warm, drape the thinly sliced cold smoked trout over the asparagus. Lightly drizzle with Bragg Creek Honey Mustard Dressing (recipe below). Toss together shredded apple and horseradish and use as a garnish.

Bragg Creek Honey Mustard Dressing

100g grainy mustard

100g liquid honey

100g apple cider vinegar

200g olive oil

Place all ingredients in a jar and mix with hand blender. Use often on any salad or vegetable. Keep refrigerated.