The Recipes

Smoked Salmon, Asparagus, Poached Egg

Remember I told you I had a million ideas of what to do with my smoked salmon?  Well, I had to use the other half of the package of salmon, so here we go.  This is reminiscent of a breakfast or brunch dish, but delish anytime.

Smoked Salmon Anytime Meal


- 4 oz. smoked salmon
- 5-6 asparagus spears
- 1 egg
- 1 T. capers
- splash white vinegar
- 1 T. grainy mustard
- 1 T. red wine vinegar
- 2 T. olive oil
- salt
- pepper

Make a quick vinaigrette by mixing the mustard and red wine vinegar and season with a pinch of salt and pepper.  Whisk in the olive oil.

In a medium pot, heat water to boiling.  In a smaller pot, heat water to boiling as well.  The larger is for the asparagus; the smaller is for your egg.

Take the asparagus spears and flex them by holding each end.  The spears will naturally break at the appropriate spot.  Add the asparagus to the larger pot of boiling water.  Cook for 3-4 minutes; until the asparagus is tender but retains a bite.

Add a splash of white vinegar to the smaller pot and reduce the temperature to a slow simmer.  Add the egg and quickly spoon the white over the yolk.  Cook for 3-4 minutes; until the white is cooked through.

Plate the asparagus and top with the smoked salmon.  Put the egg on top; season with salt and pepper.  Sprinkle the capers over the dish and spoon the vinaigrette over everything.