Asparagus and smoked salmon salad

Asparagus wrapped in oak smoked salmon, eat fresh.

In the search for a truly satisfying salad, I present to you my asparagus and smoked salmon salad. Healthy food that is simply full of nutrition. Perfect as a light lunch that is full of crunch and good stuff. Gently toss some spinach, watercress, and rocket together. Layer the cherry tomatoes and thin slices of Brie on top of the leaves. Sprinkle the salad with some mixed seeds (I love sunflower and pumpkin seeds). Centre piece your salmon parcels in the middle of the plate and drizzle some extra virgin olive oil all over. Serve this little baby with fresh wedges of lemon.

READY TO COOK?

1. Fill a small pot half way with water, then bring to the boil.
2. Place the asparagus tips in gently and boil them for 2 minutes, drain the water and put them aside to cool down. (You want the asparagus to be crunchy but cooked).
3. Place the spinach, watercress, and rocket on the plate.
4. Scatter the cherry tomatoes and Brie on top of the leaves.
5. Sprinkle the mixed seeds all over the salad.
6. Wrap the asparagus and salmon into small parcels. Use about 4 asparagus tips per parcel depending on the size of the asparagus. Make 3 parcels per plate.
7. Centre piece the parcels on top of the salad.
8. Season the dish with a pinch of sea salt and black pepper then drizzle with extra virgin olive oil.
9. Serve with 1 or 2 lemon wedges.

INGREDIENTS (for 2)

• 200g fresh asparagus tips
• 6 slices of smoked salmon
• 200g mixed leaves – spinach, watercress, and rocket leaves
• 10 cherry tomatoes – sliced in half
• 50g Le Rustique Brie (or any mild cheese you desire) – into long thin 1cm slices
• 2 handfuls of mixed seeds – sunflower and pumpkin
• extra virgin olive oil
• sea salt and black pepper
• 1 lemon – wedges

Magpie’s smoked salmon breakfast

Guilt free and tasty way to start your day.

Smoked salmon and soft boiled eggs for breakfast? This is a wonderful way to start your busy day. A lot of cooked breakfasts are high in cholesterol and can be quite greasy coming straight out of the frying pan. If you love eggs but care for your health, try eating them boiled or poached. Rather than eating bacon or sausages which are high in fat, try some smoked salmon or smoked trout instead. Salmon is rich in omega-3 which helps lowering blood pressure. It also reduces the risk of heart problems and certain cancers. I cannot stop singing praises for the magnificent pink fish which is just simply scrumptious. Accompany it with some spinach and tomatoes, then drizzle it in fresh lemon juice and olive oil. Tasty and keeps you in good shape, what more can you ask for?

READY TO COOK? 

1. Place 2 eggs in a pot of boiling hot water for 5 minutes.
2. While the eggs are cooking, toast your bread until light brown.
3. Drizzle your toast with extra virgin olive oil and place a layer of smoked salmon on top.
4. Add the spinach and tomatoes on the side of the toast and dress with some balsamic vinegar.
5. Place the boiled eggs under some cold running water and peal the shells off, then pop them on the smoked salmon.
6. Sprinkle a pinch of paprika on the eggs.
7. Season the dish with sea salt and black pepper.
8. Serve with a wedge of lemon.

INGREDIENTS

• 2 slices of smoked salmon
• 2 free-range eggs (or any eggs you desire)
• 2 slices of thick toast (wheat or sourdough are nice choices, anything you like really)
• 1 handful of baby spinach
• 1/2 plum tomato – sliced into wedges (or any other tomato you desire)
• balsamic vinegar
• extra virgin olive oil
• sea salt and black pepper
• smoked paprika
• 1 lemon wedge