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- 500ml Millac Gold
- 100g Lakeland Dairies Butter
- 200g diced onion
- 50g chopped garlic
- 200g cooked asparagus tips
- 600g wild mushrooms
- 900g cooked pasta
- sea salt
- milled black pepper
Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic
Add the mushrooms and season well
Pour in the Millac Gold and bring to the boil, reduce slightly
Sauté the asparagus quickly in a non-stick pan and season well
Reheat the pasta, drain well and place into a serving dish
Pour over the mushroom sauce and add the asparagus
- 300ml Millac Gold Double or cooking cream
- 300g Skinned smoked mackerel fillets
- Juice from 2 medium lemons
- 75g Lakeland Dairies Unsalted butter
- 2 tspn Horseradish sauce
- 2 tspn Dijon mustard
- 1 level tspn Ground black pepper
- 1 cucumber
Put the cucumber aside.
Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.
Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.