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Elegance of green asparagus with smoked wild salmon and hydromel vinaigrette https://www.metro.ca/userfiles/image/recipes/asperges-saumon-fume-vinaigrette-hydromel-5959.jpg PT25M PT12M PT37M
Peel and cook asparagus in boiling salt water until slightly crunchy.Cool immediately and dry with paper towels.Vinaigrette : reduce the hydromel to 60 mL (1/4 cup), add salt, pepper and Tabasco. Add lemon juice. then olive oil, chives and shallots.Dice hard boiled egg and add to vinaigrette.Add capers, adjust seasoning.Cook quail eggs 2 minutes.Montage : Display green asparagus elegantly at the center of a serving platter. Cover the lower stems with Mesclun leaves. At the center of the asparagus, place thin slices of smoked salmon. Drizzle with hydromel vinaigrette and complete with fresh cracked pepper.Garnish with warm and soft quail eggs.
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20 fresh green asparagus 7 oz (200 g) smoked wild salmon mesclun lettuce leaves 4 quail egg
Elegance of green asparagus with smoked wild salmon and hydromel vinaigrette

Elegance of green asparagus with smoked wild salmon and hydromel vinaigrette

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  • Lactose-free
4
servings
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20
    fresh green asparagus
  • 7 oz
    (200 g)
    smoked wild salmon
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  • mesclun lettuce leaves
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  • 4
    quail egg
  • hydromel vinaigrette

  • 200 mL
    hydromel
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  • salt, pepper to taste

  • Tabasco to taste
  • 2 tsp.
    (10 mL)
    lemon juice
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  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • 1/4 oz
    (7 g)
    chives
  • 1/4 oz
    (7 g)
    shallots, chopped
  • 1
    hard boiled egg
  • 2 tsp.
    (10 mL)
    capers
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Imprimer ma sélection

Preparation

Peel and cook asparagus in boiling salt water until slightly crunchy.

Cool immediately and dry with paper towels.

Vinaigrette : reduce the hydromel to 60 mL (1/4 cup), add salt, pepper and Tabasco. Add lemon juice. then olive oil, chives and shallots.

Dice hard boiled egg and add to vinaigrette.

Add capers, adjust seasoning.

Cook quail eggs 2 minutes.

Montage : Display green asparagus elegantly at the center of a serving platter. Cover the lower stems with Mesclun leaves. At the center of the asparagus, place thin slices of smoked salmon. Drizzle with hydromel vinaigrette and complete with fresh cracked pepper.

Garnish with warm and soft quail eggs.

Source : Metro

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Lactose-free recipes

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