Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

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
0 0 0 0
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

Rate this recipe
0 Vote
  • 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
    You might like:

    Flyer Deals  (6)
    FRESH COHO SALMON FILLETS

    FRESH COHO SALMON FILLETS

    $9.99 /lb or ea.

    FAMILY PACK, MIN 900 g, 9.99/lb, 2.21/100 g COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g COOKED CANADIAN LOBSTER FROZEN, 375 g, 9.99 EA.


    CEDAR BAY PLANKED SALMON

    CEDAR BAY PLANKED SALMON

    $7.99 ea.

    FROZEN, 200 - 226 g SELECTED VARIETIES


    FRESH ATLANTIC SALMON TOURNEDOS

    FRESH ATLANTIC SALMON TOURNEDOS

    $11.99 /lb

    2.65/100 g SELECTED VARIETIES


    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    $10.99 ea.

    FROZEN, 200 g


    FRESH ATLANTIC SALMON PINWHEELS

    FRESH ATLANTIC SALMON PINWHEELS

    $5.99 ea.

    170 G SELECTED VARIETIES


    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    $11.99 /lb

    2.65/100 g



  • mesclun lettuce leaves
    You might like:

    Flyer Deals  (4)
    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK, PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 4
    quail egg
  • hydromel vinaigrette


    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 200 mL
    hydromel
    You might like:

    Flyer Deal  (1)
    SELECTION HONEY

    SELECTION HONEY

    $7.99 ea.

    1 kg



  • salt, pepper to taste

  • Tabasco to taste
  • 2 tsp.
    (10 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    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 eggs
  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.