SMOKED SALMON WITH HORSERADISH, AVOCADO MASH AND SOFT-BOILED QUAIL EGGS
Serves
4
Preparation
15
minutesCooking Time
15
minutesIngredients
1 1 avocado
1 Tbsp 1 horseradish
1 1 bunch asparagus
12 x 130g 12 quail eggs (or eggs choice)
4 4 sourdough bread slices
125 g 125 alfalfa
200 g 200 smoked salmon
1 1 lemon cut in quarters
- FROM YOUR PANTRY
Lemon juice
Salt and pepper
Olive oil
Method
- Bring small pot of water to boil and set grill to high heat. Place avocado, horseradish, lemon juice (to taste), salt and pepper into a blender. Blitz until just combined.
- Cut bottom ends off asparagus and cook in boiling water for 1-2 minutes or until soft. Remove and cool in icy water. Drain and season with salt, pepper and a drizzle of olive oil. Set aside.
- Meanwhile, cook eggs in boiling water for 2½ minutes or until soft/firm. Remove and place straight into bowl with icy water. When cool, carefully peel eggs, cut in half and set aside.
- Coat bread with olive oil. Grill for around 1 minute until charred.
- Layer alfalfa on a platter, add salmon, eggs, asparagus, lemon quarters and serve with bread.
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