Asparagus Salmon with Quail Eggs|Print

Servings: 10

10 salmon fillets, about 4 ½ oz. each, skin on

Salt

to taste

Black pepper

to taste

20 asparagus tips, fresh

5 quails eggs

Fresh dill

1 tbsp., snipped

Fresh chives

1 tbsp., snipped

Fresh mint leaves

1 tbsp., torn

Small sprigs parsley

1 tbsp.

Crème fraiche

3 ½ oz., full-fat

Greek yogurt

3 ½ oz., full-fat

Light mayonnaise

¼ pint

Sugar

1 tsp.

½ lemon, juice only

Asparagus Salmon with Quail Eggs

Prep:

25 m

Cook:

45 m

Ready in:

70 m

Heat the oven to 350° F/175° C/Gas Mark 4.
Butter a baking dish, place the salmon fillets in it, and sprinkle with black pepper.
Cover with aluminum foil and bake for 15 minutes or until salmon gets opaque pink in color.
Discard the foil and let at cool down at a room temperature, then cover and place in the fridge.
Add water to a frying pan, bring it to a boil, add asparagus, and boil for no longer than 3 minutes or until tender if pierced with a knife.
Place asparagus into cold water and drain.
Add water to a small pan, bring to a boil, add quails eggs, and cook for no longer than 2 minutes.
Plunge eggs in cold water, drain, and peel off the shells.
To prepare the sauce, add all the sauce ingredients to a bowl of a blender and blend until smooth. If necessary, sprinkle with salt and pepper.
Spoon the sauce on each salmon piece and top them with half an eggs and two asparagus spears, serve.