Tea Smoked Salmon
Aug 23, 2011
With Quail's Egg , White Asparagus & Striped Beet Salad
- Servings
- 4 servings
- Course
- Entree
Tags
Ingredients
- 8 ounces Fresh wild spring salmon
- 12 pc. White asparagus
- 4 striped beets
- 200 g Aldergrove greens
- 100 g Salt spring Island Chevre
- basil oil (optional)
- sea salt & fresh ground pepper
- 4 Quail’s eggs
- 100 g 900 West’s B.C. Forest tea blend
Instructions
-
Cut salmon into strips,twist into pinwheel shape and skewer with bamboo
-
Place tea into foil lined cast iron pan, lay salmon onto a cooling rack
-
Heat over medium high until it begins to smoke cover with foil
-
Remove from heat and let smolder
-
Blanch asparagus in salted water until tender remove and cool
-
Blanch beets in acidulated water until cooked through
-
Whisk chevre with a teaspoon of white wine vinegar and water to lighten
-
Sear quails eggs in non stick frying pan until just cooked
-
To Serve: Cut asparagus in half, cut beets into _ place into stainless steel bowl
-
Add Aldergrove greens, basil oil sea salt and cracked pepper to taste
-
Toss and place asparagus onto plate, stacked like a log house.
-
Place _ beets around asparagus, compose greens into nice bouquets
-
Place on top of asparagus, make sure salmon is cooked through
-
Lean against asparagus, and place quails egg on top of salmon
-
Drizzle chevre dressing in criscross pattern around prestation
-
Serve & Bon Appetit
-
Try with a chilled glass of sauvignon blanc like Oyster Bay