Smoked Salmon with Asparagus and Egg Salad

There’s something special about a plate that combines flavors and textures so beautifully, and for me, that dish is Smoked Salmon with Asparagus and Egg Salad. Whenever I make it, I’m transported to sunny brunches by the sea, where the freshness of the ingredients sings. The tender asparagus, perfectly cooked eggs, and rich smoked salmon unite on the plate, creating a dish that feels both elegant and comforting. I remember the first time I served this dish to friends. The compliments flowed as freely as the laughter, and everyone left with a smile. It’s a recipe that’s perfect for a light lunch or a special brunch, and it never fails to impress. It’s one of those meals that brings people together, sparking conversations and creating memories.

Essential Ingredients for Smoked Salmon with Asparagus and Egg Salad

The ingredients for Smoked Salmon with Asparagus and Egg Salad are not only simple but also work together harmoniously. Each component brings its own unique flavor and texture, creating a balanced and satisfying dish. The key players here include the freshness of the asparagus, the richness of the smoked salmon, and the creaminess of the eggs. Let’s take a closer look at what you’ll need:

• 8 cups water – Essential for boiling the asparagus and eggs.
• 2 tablespoons coarse salt – Enhances the flavors of the ingredients during cooking.
• 1 1/2 pounds asparagus – Provides a fresh, crunchy element to the salad.
• 8 eggs – Adds protein and creaminess to the dish.
• 1 pound smoked salmon – The star of the show, adding a rich, savory flavor.
• 2 teaspoons lemon zest – Brightens the dish with citrus notes.
• 2 teaspoons chives – Adds a mild onion flavor and color.
• 2 teaspoons extra virgin olive oil – Brings richness and depth to the salad.
• 1/8 teaspoon ground black pepper – A touch of spice to round out the flavors.
• 1/2 lemon juice – Adds acidity and brightness.

How to Assemble Smoked Salmon with Asparagus and Egg Salad

Assembling the Smoked Salmon with Asparagus and Egg Salad is a straightforward process that allows you to savor each step. Follow along as I guide you through the preparation, ensuring every component shines. Let’s dive into how to create this beautiful dish:

1. Start by filling a tall medium cooking pot with about 8 cups of water. Bring it to a vigorous boil over high heat. This water will soon be the cooking bath for both the asparagus and the eggs.
2. Once boiling, add 2 tablespoons of coarse salt to the pot. This will help flavor the asparagus as it cooks. Drop the asparagus into the boiling water and let it cook for 4 to 5 minutes. The goal is to keep it tender yet crisp.
3. After the cooking time, remove the asparagus with a slotted spoon, allowing excess water to drain. Immediately place it in an ice bath (a bowl filled with ice cubes and cold water) to stop the cooking process. This step is crucial for preserving that vibrant green color.
4. While the asparagus cools, keep the pot of water boiling. Carefully add the eggs into the hot water. Cook them for about 5 to 6 minutes, depending on how runny you prefer the yolks. If you like them firmer, lean towards the longer cooking time.
5. Once cooked, gently drain the eggs and allow them to cool before shelling. This helps prevent overcooking and makes peeling easier.
6. Now it’s time to assemble! On a large plate or in individual servings, start arranging the dish. Begin with a base of the chilled asparagus, its bright color shining.
7. Next, layer the smoked salmon across the top, letting it fall in lovely folds. This adds a beautiful visual contrast.
8. Slice the eggs in half and gently place them on the plate, yolks facing up. This not only looks great but also makes it easy to enjoy the flavors together.
9. Sprinkle 2 teaspoons of lemon zest evenly over the dish. The zest enhances the freshness.
10. Finish with a generous sprinkle of chives, ground black pepper, and drizzle with 2 teaspoons of extra virgin olive oil and the juice of 1/2 lemon. This final touch highlights all the flavors beautifully.

Tips for Success

To master your Smoked Salmon with Asparagus and Egg Salad, here are some essential tips you should keep in mind:

• Storage: Store leftovers in an airtight container in the refrigerator. It’s best consumed within two days for optimal freshness.
• Freezing: Freezing is not recommended for this dish, as the texture of the smoked salmon and eggs will suffer.
• Pairing: Serve this salad with a light, crusty bread or a refreshing cucumber salad for a complete meal.
• Customizing: Feel free to add in other ingredients like capers or arugula for extra flavor and texture.
• Serving Temperature: This dish is best served cold or at room temperature, allowing the flavors to meld beautifully.
• Garnishing: Consider a sprinkle of sesame seeds or a drizzle of balsamic reduction for added flavor and visual appeal.

Serving Suggestions

When it comes to serving the Smoked Salmon with Asparagus and Egg Salad, the options are plentiful!

• Brunch Delight: This dish is perfect for a laid-back brunch. Serve it alongside mimosas or fresh fruit platters for a refreshing touch.
• Light Lunch: It makes for a fulfilling yet light lunch option. Pair it with a crisp green salad for a nutritious meal.
• Picnic Perfect: This is a great choice for outdoor gatherings. Pack it in individual containers for a portable meal that’s sure to impress.
• Seasonal Pairing: In spring, the freshness of the asparagus is at its peak, making this dish especially relevant. It’s a great way to celebrate the season!
• Storage Tips: If you have leftovers, store them in a sealed container in the fridge. The flavors will develop even more overnight!
• Accompaniment Ideas: Consider serving with a light vinaigrette or a dollop of Greek yogurt to complement the flavors.

FAQ

Conclusion

The Smoked Salmon with Asparagus and Egg Salad is a delightful combination of flavors and textures, making it a standout dish for any occasion. I encourage you to try it for your next brunch or light lunch. You won’t just enjoy the wonderful taste; you’ll also appreciate how easy it is to prepare. So gather your ingredients and indulge in this fresh, vibrant dish today!

Smoked Salmon with Asparagus and Egg Salad

Craving something fresh and satisfying? This Smoked Salmon with Asparagus and Egg Salad is your answer! Featuring rich, savory smoked salmon, crisp asparagus, and creamy eggs, it’s an easy weeknight dinner that feels elegant. Perfect for any occasion, you’ll want to make it tonight!

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Course Dinner, Salads

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Large Pot
• Chef's Knife

Ingredients

  

• 8 cups water
• 2 tablespoons coarse salt
• 1 1/2 pounds asparagus hard ends taken away
• 8 eggs
• 1 pounds smoked salmon
• 2 teaspoons lemon zest from an untreated lemon
• 2 teaspoons chives fresh, chopped
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon ground black pepper
• 1/2 lemon juice only

Instructions

 

• Over high heat, in a tall medium cooking pot filled with about 8 cups of water, bring to a boil.
• When it boils, add all the coarse salt then cook the asparagus for 4 to 5 minutes, depending on the thickness.
• Leave the water boiling in the pot as you will use it for cooking the eggs.
• Take the asparagus with a slotted spoon then put them in an ice bath (ice cubes and water) in a bowl immediately.
• If you don't have an ice bath, just let the drained asparagus cool down; ice bath retains a more vibrant green color to the asparagus.
• In the same pot of boiling water, cook the eggs between 5 to 6 minutes, depending on how runny you want the egg yolks.
• Drain then let the eggs cool down before shelling them.
• On a large plate or individual dishes, place the salmon, asparagus, eggs, lemon zest, chives, pepper, extra virgin olive oil and lemon juice.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator. It’s best consumed within two days for optimal freshness.
• Tip 2: Freezing is not recommended for this dish, as the texture of the smoked salmon and eggs will suffer.
• Tip 3: Serve this salad with a light, crusty bread or a refreshing cucumber salad for a complete meal.
• Tip 4: Feel free to add in other ingredients like capers or arugula for extra flavor and texture.
• Tip 5: This dish is best served cold or at room temperature, allowing the flavors to meld beautifully.

Keyword Asparagus Salad Recipe, Easy Egg Salad, Healthy Brunch Ideas, Smoked Salmon Salad

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.