Summer is the time when we want to eat less but still maintain that wonderful flavour of food. This is such a simple recipe but at the same time it is packed full of flavour.
For those fortunate enough to have an allotment or vegetable patch, half of the ingredients you will be able to source from your own back garden. As we all know, food that is freshly picked and home grown tastes just amazing! Rocket is extremely easy to grow in your own back garden. It is extremely versatile and can be used in many meals.
What I love about this dish is that it is perfect for both a simple meal in for one or two or even as a main meal for entertaining. Similarly, you can enjoy it in both the summer and the winter.
Smoked Salmon, Wild Rocket, Asparagus and Poached Egg
This is a delicious light meal that can be enjoyed on a hot summers day. There is an abundance of flavour which when combined with the yolk of the poached egg is just delightful. Slimpe and quick to prepare with only two ingredients that requiring cooking. Delicious as a meal for one and entertaining alike.
- 2 Free Range Large Eggs If you are a fan of poached eggs, add 2 more
- 10 Asparagus Spears
- 1 Large Bowl of Wild Rocket Enough to create a bed for the asparagus
- 200 g Sliced Smoked Salmon To serve cold
- Salt and Pepper to Taste
- 2 tspns Olive Oil extra virgin
- 1 Lemon
First of all, you will need to make the dressing. Simply put the olive oil and the lemon in a small bowl and whisk. Nothing more complicated than that
Wash the rocket well, especially if you have picked it from your own garden. Ensure that you have drained it well and then add the dressing and put to the side. Remember to leave some for when you are plating up
Asparagus in our opinion is best steamed. Place in the steamer for approximately 5 minutes until cooked. Once cooked, put on a plate and allow to cool.
Arrange the rocket on a plate and place the asparagus on top of the rocket
Seperate your smoked salmon and place on top of the asparagus
Poach an egg or egg(s) in a shallow saucepan for 2 minutes and arrange on top of the salmon
Drizzle a little dressing over the dish with a little salt and pepper for seasoning.