Red, White and Blue

This recipe is based around red, white and blue, the colours of the Union Jack. Blue also symbolises William's royal blood line which is represented by the "blue-veined" Cashel Blue cheese and I've created a tomato relish using sun "blushed" tomatoes in honour of the blushing bride and the toppings hail from the four countries that make up the UK (IRELAND -Blue cheese, SCOTLAND -Highland Salmon, WALES - Goats cheese, ENGLAND, Hereford - White Asparagus).

Ingredients

• RYVITA^® Original Crispbread
• 4 White Asparagus
• Highland Salmon Steak
• Abergavenny Soft Goats Cheese
• Cashel Blue Cheese
• Sun Blushed Tomatoes
• Olive Oil
• Balsamic Vinegar
• Fresh Tomato

Method

1. The tomato relish, salmon and asparagus can all be prepared a day before so that you can enjoy both the wedding and your Ryvita feast without having to worry about being stuck in the kitchen. 2. Make the tomato relish by finely chopping the sun blushed tomatoes and fresh tomato. Then add olive oil and balsamic vinegar and mix well. 3. Pan fry the salmon steak in olive oil until cooked. 4. Boil the asparagus in salted water until tender. 5. Spread a thin layer of the Abergavenny goats cheese over the Ryvita crispbread. 6. Place narrow slices of the cooked salmon in the shape of a cross (as on the English flag). Spread tomato relish over the salmon. 7. Place an asparagus in each corner of the crispbread in a diagonal position, with each tip pointing towards the centre of the crispbread. 8. Spread the tomato relish in a thin straight line over the four asparagus pieces. 9. Cut 8 thinly sliced wedges of the blue cheese and position these triangular pieces on the crispbread to correspond with the blue coloured parts of the Union Jack. NOW SIT BACK AND ENJOY. I will have a right royal feast tucking into all these delicious ingredients majestically spread over the King of crispbreads - Ryvita (which we all know have been declared a royal family favourite since 1950).