Smoked Salmon, warm salad, soft poached egg.

To make the sabayon foam. Place a glass bowl over a pot of barely simmering water and whisk the egg yolks until pale and light, add chopped tarragon and whisky until fluffy, (must be sufficiently thickened so it won't split when cooling), put to one side. Bring a small pot of water to the boil and cook the asparagus for 2 mins (don't overcook) remove and place to one side. Poach the egg until soft in the same water (add a teaspoon of vinegar to the water for poaching to firm up the egg). Slightly warm the salmon (microwave will do for this). Mould the salmon in a pastry cutter. Wilt the spinach in a small pan and bring all the ingredients together -rocket leaves, spinach, salmon, asparagus, poached egg and a drizzle of the foam...and enjoy!

[amd-zlrecipe-recipe:23]

Skills

Posted on

16th July 2015

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