Asparagus and Smoked Salmon Roll with Peeled Cucumber and Lemon and Lime Dressing

My husband and I often stay at The Royal York and Faulkner Hotel in Sidmouth, where the food is excellent.  On a recent visit, the Chef, with the kind permission of one of the family owners who runs the hotel, kindly wrote out the recipe of one of the starters that Leslie and I particularly enjoyed. Unfortunately my poor husband suffered a couple of strokes during our stay, and the staff here couldn't have been more helpful. After the doctor had said he didn't need to go in to hospital they have given him such support, even arranging a folding wheelchair so that I can take him around - they are used to having elderly people holidaying here, which is fortunate for us!  I hope the DOOR readers enjoy the Chef's Asparagus and Smoked Salmon Roll as much as we did.

Method

Blend fresh mustard, lemon and lime juice, mayonnaise and salt and pepper until you get a runny consistency.

Place asparagus tips into boiling water, cook until nutty and cool down

Cut strips of smoked salmon and wrap around four pieces of asparagus.

Cut peeled cucumber at acute angle and use three slices for decoration.