This summer dish is great as a starter or a main course. The asparagus, combined with the egg dressing, work equally well with any fresh fish simply grilled or from the BBQ. This is a popular dish at Summer Lodge, especially for lunch on Sunday.
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To make four portions.
- 20 asparagus spears (cooked)
- 400g salmon fillet (skinned and pin boned)
- 150g salt
- 150g dark brown sugar
- 6 juniper berries
- 75g unsalted butter
- 2 eggs
- 2 tbsp capers
- Chopped parsley and chives
- Lemon juice
- Salt and pepper
For the cured salmon:
- Mix the salt and sugar with the juniper berries and cover the salmon in the mixture on both sides.
- Cover and leave to cure in the fridge for 6 hours.
- Wash the salmon under cold water, pat dry and then leave uncovered in the fridge overnight.
For the egg dressing:
- Melt the butter and keep it warm.
- Lower the hens eggs into a pan of boiling water and simmer for 4 minutes.
- Lift the eggs out of the water and cool a little under cold water. Then carefully peel off the shells.
- Mash the eggs in a bowl with a fork and then mix in the capers, herbs, and the melted butter.
- Season with lemon juice, salt, pepper Keep the dressing warm.
- Thinly slice the salmon and place on the plate.
- Warm the asparagus and place next to the cured salmon.
- Generously spoon the egg dressing over the asparagus.
- Garnish with a little salad.
For more recipe ideas, check out our at home blogs for inspiration.