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Farmers' market lunch with smoked salmon parcels
Farmers' market lunch with smoked salmon parcels
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Prep Time:
35 minutes
Cook Time:
4 minutes
Total Time:
39 minutes
Create a vibrant lunch using goat cheese and asparagus for a quick and fresh dish full of flavor.
Ingredients:
  • 200g smoked salmon or ocean trout
  • 150g soft goat's cheese
  • 150g ricotta
  • 1 garlic clove, thinly sliced
  • 1/2 bunch chives, chopped
  • 1 lemon, zested, juiced
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 80ml olive oil
  • 1 bunch asparagus, trimmed
  • 1 egg, soft-boiled, peeled, chopped (optional)
  • Microherbs or salad leaves, to serve (optional)
  • Chargrilled sourdough bread, to serve
Instructions:
  • Prepare the two 150ml dishes by greasing and lining them with plastic wrap, followed by laying down the smoked salmon. In a bowl, mix together the cheeses, garlic, chives, lemon zest, and 1 teaspoon of lemon juice until well combined. Divide the mixture evenly among the lined dishes. Refrigerate for 30 minutes to allow it to set.
  • Whisk together mustard, honey, 1/4 cup (60ml) oil, and remaining 2 tablespoons lemon juice until well combined. Set aside.
  • Preheat a chargrill pan over high heat. Brush the asparagus with the remaining 1 tablespoon of oil and grill, turning occasionally, for 1-2 minutes until just tender.
  • Gently flip the salmon parcels onto plates and drizzle with dressing, then add asparagus, egg, micro herbs, and bread, if desired.

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