Pea dip with asparagus wrapped in trout

Light and tasty, this recipe makes the perfect starter for a spring dinner party, or a speedy lunch.

Serves: 4

Preparation time: 20 minutes

Cooking time: 1-2 minutes


½ cup (125ml) crème fraîche
2 cups blanched peas
½ cup fresh chopped mint
juice of one lemon
12 pieces thinly sliced, smoked trout
12 blanched spears of asparagus
vine tomatoes
crisp salad leaves like radicchio
Salt and black pepper


Combine the crème fraîche, peas, mint and lemon juice in a blender. Season to taste, adding more crème fraîche if you like. Wrap a slice of trout around each asparagus spear; serve with the pea dip, tomatoes and leaves.


Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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