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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.
4
20 fresh green asparagus 7 oz (200 g) smoked wild salmon mesclun lettuce leaves 4 quail eggs
Elegance of green asparagus with smoked wild salmon and hydromel vinaigrette

Elegance of green asparagus with smoked wild salmon and hydromel vinaigrette

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 20
    fresh green asparagus
  • 7 oz
    (200 g)
    smoked wild salmon
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    SAVE UP TO $8.00/LB
    Fresh Norwegian Atlantic Salmon or Icelandic Cod Fillets

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    $9.99 /lb

    2.21/100 g

    ALASKAN JACK'S MARINATED KETA SALMON

    ALASKAN JACK'S MARINATED KETA SALMON

    $3.99 ea.

    FROZEN, 340 g, SELECTED VARIETIES


  • mesclun lettuce leaves
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    Flyer Deal  (1)
    DOLE SALADS

    DOLE SALADS

    $3.99 ea.

    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 4
    quail eggs

  • Tabasco to taste
  • 2 tsp.
    (10 mL)
    lemon juice
    You might like:

    Flyer Deal  (1)
    LAKEWOOD LEMON JUICE

    LAKEWOOD LEMON JUICE

    $3.99 ea.

    370 ml SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1/4 oz
    (7 g)
    chives
  • 1/4 oz
    (7 g)
    shallots, chopped
  • 1
    hard boiled egg
  • 2 tsp.
    (10 mL)
    capers
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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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