Easy and Delightful. Who Doesn’t Like That? Our Asparagus and Hot Smoked Salmon Salad Is Quick and Simple to Whip Up. The Delicious Lemony, Herby and Silky Parsley Egg Dressing Will Take the Dish to Another Level.
Keyword: Cooked Salad, Easy, Light Sides, No Fruit, Spring Salad
Snap off the woody ends of asparagus. Bring a pot of water to boil but also have a large bowl of cold/iced water ready. Add asparagus to rapid boiling water and blanche for 3-4 minutes depending on the size of your asparagus. Remove with tongs and add directly into ice cold water. This will stop from further cooking.
Remove hot smoked salmon from packaging. Remove skin and pull apart the salmon flesh into a bowl. Set aside for assembly.
Rinse and finely chop parsley.
Bring a pot of water to boil, add eggs to rapid water. Then turn off the heat and place lid on the saucepan. Let the eggs sit in hot water (with no heat on) for no more than 10 minutes.
Remove eggs and place into a bowl of cold water to stop the eggs from cooking.
Crack eggs and scoop out of shell into a bowl. The whites should be just cooked and the yolk soft and moist.
Mash up the eggs with a fork and then add olive oil, lemon zest, lemon juice and chopped parsley. Mix well to combine.
Season with salt and cracked black pepper to taste.
On individual plates, divide the asparagus equally and layer hot smoked salmon on top of each serve.
Scoop a generous amount of parsley egg sauce over each portion to serve.
Season with additional salt and cracked black pepper as required.
Individual serves work best for this salad as the egg dressing may not hold well in a large platter and then for you to scoop out.
Serve this easy hot smoked salmon recipe with crusty bread for breakfast or light lunch.
You could substitute hot smoked salmon for cold smoked salmon if you prefer.