Hot Smoked Salmon & Asparagus
Fish tales
Magazine

Hot smoked salmon & asparagus

Hot smoked salmon & asparagus

gravad lax - www.fish-tales.com

Recipe (dinner)

I’m always saying how much I like to eat seafood in the purest way. You don’t need many ingredients to make a piece of fish taste incredible. And what’s a better way to celebrate the summer by cooking a delicious meal with seasonal products. So, hot smoked Alaskan Salmon with incredible Dutch white asparagus! This dish is so easy but so mouth-watering delicious, absolutely no messing around..

  • 1

    Start boiling your potatoes in water with a bit of salt. Cook your potatoes for approximately 15 minutes depending on the size.

    Now start peeling your asparagus, peel them twice to have nice and soft asparagus. Cut off the bottom of the asparagus. Lay the asparagus in a pan with cold water and some salt, then bring the pan to boil. When the water is boiling, turn off the heat, and add the lid to the pan. Keep it there for 15 minutes.

    Start melting your butter in a pan on medium heat.

  • 2

    Cook your 2 eggs for 6 minutes in boiling water.
    Drain your potatoes, and keep them warm afterwards by closing the pan with a lid.
    Reheat your smoked salmon in your oven on 140 ℃ for 3 to 4 minutes.
    Cut the parsley finely chopped and add it to the melted butter.

  • 3

    Cool your eggs down with cold running water. Peel the eggs.
    Cut the potatoes in half. And add a bit of the sauce to the potatoes.
    Take out the salmon.
    Take out your asparagus and place them on a plate, add the salmon on top with some potatoes on the side, end with your butter sauce.

  • 4

    Finish with some sea salt, pepper and off course you’re egg!
    You're hot smoked salmon and asparagus are ready!

(Photo: David Loftus)

Ingredients

  • - 6 white asparagus

  • - 2 hot smoked salmon fillets (each 200 g) (pre-cooked)

  • - 2 eggs

  • - 4 yellow and 4 red potatoes (skin on)

  • - salt

  • - 125 g butter

  • - handful flat parsley

  • - black pepper & salt

  • 30
  • 2 persons