Smoked Salmon, Red onion, Asparagus and Goat Cheese Gratin Recipe

Name: Smoked Salmon, Red onion, Asparagus and Goat Cheese Gratin
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: ¼ cup (60 mL) Sensations by Compliments Red Onion, Cranberry & Apricot Confit; 2 tbsp (30 mL) chopped fresh dill; ½ cup (125 mL) Compliments Pepper Goat’s Milk Cheese; 2 pkgs. (125 g each) sliced smoked salmon; ¼ cup (60 mL) capers, rinsed and drained; To taste, salt and pepper; 1 tbsp (15 mL) lemon juice; 2 tbsp (30 mL) olive oil; 1 large red onion,; 1 bunch fresh asparagus,

Ingredients

¼ cup (60 mL) Sensations by Compliments Red Onion, Cranberry & Apricot Confit
2 tbsp (30 mL) chopped fresh dill
½ cup (125 mL) Compliments Pepper Goat’s Milk Cheese
2 pkgs. (125 g each) sliced smoked salmon
¼ cup (60 mL) capers, rinsed and drained
To taste, salt and pepper
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) olive oil
1 large red onion,
1 bunch fresh asparagus,

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 2 servings

Instructions

Read the Electric Party Grill/Raclette operating instructions before use and set up equipment as directed.
Preheat the raclette, ribbed plate up, to high.
Toss asparagus and onion in 1 tbsp (15 mL) each oil and lemon juice.
Season with salt and pepper; grill vegetables, turning once, for 5 minutes.
Using tongs, transfer vegetables to the eight raclette pans.
Sprinkle evenly with capers and half the cheese.
Set pans under the raclette grill and cook for 3 minutes or until cheese starts to brown.
Top each pan with two slices of salmon and the remaining cheese.
Drizzle with remaining oil; garnish with dill and the red onion confit.