Smoked salmon and asparagus salad with poached egg
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the dressing, place all of the dressing ingredients into a bowl and whisk together, then season to taste with salt and freshly ground black pepper.
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For the salad, place the fennel, potato and asparagus into the bowl with the dressing and mix well to coat.
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For the poached egg, fill a small frying pan with water and bring to a simmer. Add the vinegar to the pan, then gently crack the egg into the water. Cover with a lid and cook for 2-3 minutes, or until the egg white has set.
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Remove the egg from the water using a slotted spoon and drain on kitchen paper.
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To serve, place the salad onto a plate with the salmon and poached egg on top.
Ingredients
For the dressing
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- ½ lemon, juice only
- 100g/3½oz cream cheese
- 1 tbsp clear honey
- salt and freshly ground black pepper
For the salad
- ¼ fennel bulb, thinly sliced
- 100g/3½oz new potatoes, boiled, drained, cooled and quartered
- 4 asparagus spears, blanched, refreshed in cold water and chopped
- 75g/2¾oz smoked salmon, thinly sliced
For the poached egg
- 1 free-range egg
- 1 tbsp white vine vinegar
- salt and freshly ground black pepper
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