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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.

Course Main Course, Salad
Cuisine British
Keyword poached egg, salmon, wild rocket
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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.

  4. Arrange the rocket on a plate and place the asparagus on top of the rocket

  5. Seperate your smoked salmon and place on top of the asparagus

  6. Poach an egg or egg(s) in a shallow saucepan for 2 minutes and arrange on top of the salmon

  7. Drizzle a little dressing over the dish with a little salt and pepper for seasoning.