Salmon & Eggs
If I could plate spring, I think this would be the dish for it. It is a light, but very indulgent lunch or dinner.
This recipe yields 2 portions.
Ingredients:
200 gr. of Salmon fillet
2 eggs
1/2 cucumber (sliced)
2 tablespoons of shredded cucumbers
50 gr. snap peas (blanched)
50 gr. green asparagus (blanched)
50 gr. of potatoes (diced)
4 tablespoons of yogurt
50 gr. of fresh dill (chopped)
1 clove of garlic (mashed)
1/2 lemon (juice and zest)
1 teaspoon of dry mint
salt and pepper to taste
olive oil
optional: caviar (or Tobiko)
Directions:
Pre-heat oven to 180 degrees Celsius. In a tray-pan add the diced potatoes, seasoned with some salt and drizzle some oil to it. Bake for 10 minutes. Then add the salmon fillets (seasoned as well, same way as potatoes) and bake for another 10 minutes.
Boil eggs to your desired temperature, mine are always 7 minutes.
In a bowl add the shredded cucumbers, yogurt, lemon (juice and zest), garlic, mint, dill (keep a bit for garnish), and mix until well-combined.
Plate cold ingredients first and then warm ingredients.
Tips:
instead of potatoes small pasta will also be delicious.
Enjoy!
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