Preparation

1. Snap woody ends of asparagus and trim so they will fit in your loaf tin

2. Chop Chives

3. Juice the lemon (approx. 2 tablespoons)

Instructions

1. Put fresh salmon in a foil parcel and season well, bake in the oven until just cooked approx. 12 minutes allow to cool completely

2. Put asparagus into a pan of boiling water for no more than 4 minutes take off the heat immediately, drain and plunge into iced water.

3. Once cold pat drain and pat dry with kitchen roll.

4. Grease 1lb loaf tin and line with cling film, leaving enough cling fil to fully cover the tin.

5. Use approximately half the smoked salmon to line the tin fully – leave enough salmon to cover the top later.

6. Put the rest of smoked salmon, fresh salmon, cream cheese, soft butter, chives and lemon juice into blender and whizz until all combined check the seasoning.

7. Put half the creamed salmon mix into prepared loaf tin, layer the asparagus next so they completely cover the mixture. Top with remaining salmon mix and close top with reserved smoked salmon.

8. Cover with cling film and put in the refrigerator for over 6 hours (overnight is great)

9. Turn out remove all the cling film and cut into slices and garnish with parsley