New Zealand King Salmon, new potatoes, asparagus and poached egg dressing

New Zealand King Salmon, new potatoes, asparagus and poached egg dressing

Serves 4

Ingredients

400gms(14oz) New Zealand King Salmon skin on and bones removed – cut into 100gm (3.5oz) portions
6 New Season Potatoes (Jersey Benies or Perlas) – small, cooked & cut into thick slices
50gms (1.7oz) Red Onion – cut into julienne (fine strips)
1 small bunch Micro Roquette (or small wild roquette leaves)
8 small spears Fresh New Season Asparagus – cut in half
12 Cherry Tomatoes – cut in halves
1 Free Range Egg – cooked till soft poached
1 Free Range Egg Yolk
250mls Canola Oil – reserve 200mls for the dressing
1 teaspoon Capers – rough chopped
1 teaspoon Italian Parsley– finely chopped
1/2 teaspoon Fresh Dill – finely chopped
1 teaspoon Seeded Mustard
2 Fresh Lemons – juice & fine zest from 1 (use other lemon as garnish)
to taste Flaky Sea Salt
to taste Fresh Cracked Black Pepper

Method

Method - Poached Egg Dressing

To complete the dish

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