PALEO, GLUTEN FREE, DAIRY FREE, SUGAR FREE & GRAIN FREE
Im not a fan of thick dense sauces, especially first thing in the morning, so the lemon 'mayonnaise' that I came up with for this recipe is quite runny, but I think it goes just perfectly with the salmon and asparagus. It is zesty, light and bursting with flavor.
Whether you're having a big group of friends over for brunch or just making this for yourself it's so easy! When making it for a large group of people I'd recommend just serving the salmon bundles on a platter in the middle of the table and let everyone help themselves.
Definitely gives this one a go!
What you will need
150g smoked salmon
juice of 1 lemon
1/4 cup olive oil
1 tsp of horseradish sauce
In a blender place the egg, olive oil, lemon, salt and horseradish sauce. Blitz for 30-45 seconds until it is light and frothy. If you prefer a more dense sauce add an extra yolk in and a little less olive oil.
Pat the excess olive oil off with kitchen paper.