1. Break off the tough ends of asparagus and cut asparagus spears into sections. Chop the chives. Zest lemon using a fine grater.
2. In a large measuring cup, whisk milk and flour together until well combined.
3. Heat oil in a deep non-stick skillet set over medium-high heat. Add asparagus and gnocchi, and cook for 2–3 minutes to soften the asparagus, stirring a few times.
4. Pour milk mixture into skillet and bring to a boil. Simmer for 3–4 minutes, stirring continuously until sauce thickens.
5. Squeeze the lemon directly over the mixture in the skillet and crumble the salmon. Mix well.
6. Top with dill, chives, lemon zest and crushed pepper. Serve.

This recipe is best prepared at the last minute and keeps for 4 days in the refrigerator.

Chef’s Secret 

• Unlike cold-smoked salmon, which is raw, hot-smoked salmon is prepared in a smoker that reaches a temperature high enough to cook the salmon. Its flesh is opaque and firmer. It is usually sold in fillets rather than thin slices. Choose plain smoked salmon rather than honey or maple flavoured as it combines best with this recipe’s savoury flavours.