Our Head Chef Damian has put this easy to follow recipe together for you to try at home with family or friends.
INGREDIENTS
Hot smoked salmon 240 grams (this can be found in most leading supermarkets)
2 x medium size eggs (I prefer to use Burford browns)
I x bunch asparagus (English if in season)
½ cucumber
1 bag of mixed baby leaf salad
Caper dressing
50ml olive oil
25grams caper berries
1 table spoon of white wine vinegar
1 tea spoon of Dijon mustard
Salt and pepper to taste
METHOD
Cut hot smoked salmon into four even size pieces
Soft boil the eggs for four minutes in boiling water, then refresh in cold running water then peel and set to one side
Blanch the asparagus in salted boiling water then refresh in ice cold water immediately to retain the bright green colour and a crisp bite
Peel the cucumber to remove the outer skin then using a peeler work around the outside to create ribbons, until you reach the seeds, throw the seeds away
Wash the baby leaf to remove grit and bugs, drain well and pat dry
For the dressing, add all ingredients to a food blender or mixing bowl and mix, if you want a smother dressing blend for longer
TO SERVE
Place the washed leaf in the bowl. Follow this with the asparagus spears then place the cucumber ribbons on top. Gently rest the piece of salmon on top of the cucumber and half a soft boiled egg. Drizzle some of the dressing around the outside. Feel free to garnish with a soft herb of your choice as you may find it hard to source the micro herbs that I use, I would recommend chervil, although I have seen micro chives and pea shoots on sale in two leading supermarkets. Bon Appetite.
