Smoked Salmon Fillets on Gnocchi and Asparagus

This recipe calls for fillets of smoked salmon that are prepared in the same way as smoked haddock fillets and need further cooking. "Something Fishy" a fishmonger in Broughton st Edinburgh prepares his own smoked salmon and haddock, these fillets are moist and full of flavour. Smoked salmon fillets have become popular in the last few years and are available from many supermarkets eg. waitrose sells them in many stores in their fish section. If you can't find smoked salmon fillets simply use fresh salmon.

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6 Portions

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Prep: 5 minutes
Cook: 10 minutes

Ingredients

Salmon

6 skinless smoked salmon fillets (you can use unsmoked salmon if you like)
6 garlic cloves, bruised
zest and juice from half a lemon
120ml dry white wine
small handful of mint leaves

Gnocchi

750g gnocchi (see recipe)
300ml chicken or vegetable stock
200ml double cream
100g parmesan grated
300g fine asparagus spears

Method

Salmon: Preheat an oven to 200°C. Place the salmon fillets on individual sheets of foil large enough to wrap them in. Pour a little wine over each fillet. Sprinkle over the lemon juice, zest and mint leaves among the parcels, and place a garlic clove on each fillet. Seal the salmon in the foil, place on a baking tray and place on the centre shelf of the preheated oven. Leave the salmon fillets to cook for 10 minutes remove from the oven and keep warm until ready to serve. The juices may be poured into the gnocchi sauce or simply drizzle over the salmon.
Gnocchi: Pour the stock into a saucepan and place it over a high heat. Bring it the boil and reduce to a strong simmer, and leave it to reduce by half. Pour in the cream and reduce a little more while you cook the gnocchi Bring a large saucepan of water with a little olive oil to the boil. Cook the gnocchi in batches draining them when the rise to the top. Stir the parmesan into the sauce and gently toss the hot gnocchi in the sauce so that it is well coated. Keep warm until ready to serve.
Asparagus: Bring a saucepan of water to the boil. Trim the bottoms from the asparagus and place them in the boiling water. Cook the asparagus for a couple of minutes so that they are just tender. Drain and serve at once.
To Serve: Place the asparagus on each plate. Distribute the gnocchi among the plates and finish with the salmon fillets. Serve at once.