• Home
  • Fish
  • Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

0 0
Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 packets Asparagus Tips hard ends snapped off
200 g Smoked Salmon cut into long strips
4 Large eggs soft boiled
100g Pea Shoots
1 Ciabatta sliced and toasted

A light seasonal salad, ideal for starter or a lighter meal

Ingredients

Directions

Share

I like to call this my ‘Best of British’ salad. This weekend was a typically beautiful May weekend, where we all get excited because a) it is not raining and b) it is above 20C! Time to crack open the Rose and go into full Al Fresco dining.

This recipe includes some of our favourite seasonal ingredients – pea shoots and asparagus, with smoked salmon from Scotland and some runny boiled or poached eggs.

It is super quick to make and we served it with some toasted ciabatta bread. Feel free to change your ingredients dependent on the season.

Steps

1
Done

Put the eggs into a pan of cold water and bring to the boil, after they have been boiling for one and half minutes, plunge into cold water.

2
Done

Meanwhile griddle the asparagus on a fairly high heat, moving it around so that it does not burn

3
Done

Arrange the pea shoots on the plates and then peel the egg shells off.

4
Done

Put the cooked asparagus on top of the pea shoots, arrange the salmon around over the top. Then top each plate with two soft boiled eggs halved.

5
Done

Serve with the toasted ciabatta slices and a glass of Rose.

Zoe Negus

Flamenco Eggs
previous
Flamenco Eggs
Madeleines
next
Madeleines
Flamenco Eggs
previous
Flamenco Eggs
Madeleines
next
Madeleines