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6 new season potatoes (Jersey Benies or Perlas), small, cooked & cut into thick slices

250ml canola oil, 200ml reserved for the dressing

400g NZ King salmon skin on and bones removed, cut into 100g portions

8 small asparagus spears, trimmed & cut in half

1tsp capers, rough chopped

1tsp Italian parsley, finely chopped

½tsp fresh dill, finely chopped

1 free range egg, soft poached

50g red onion, julienned

12 cherry tomatoes, halved

1 small bunch rocket

Salt & Pepper

Lemon wedges to garnish

For the dressing 

1 free range egg yolk

1tsp seeded mustard

1 fresh lemon, juiced & zested 

250ml canola oil

  1. In a heavy based frying pan or bbq flat hot plate, cook the potatoes the canola oil until crisp & golden, remove from the heat & season with salt, keep warm.
  2. In the same pan cook the salmon skin side down to start, then flip over to quickly finish the cooking process.
  3. In the last few minutes of cooking, add the asparagus to the pan, allowing the asparagus to cook in some of the salmon oils.
  4. To make the dressing, place the egg yolk, mustard, lemon juice, zest into a mixing bowl or small food processor and whisk to combine. Slowly add approx 200ml oil, constantly whisking to make a mayonnaise base.
  5. Mix in the chopped capers, parsley, dill and poached egg into the dressing, using a whisk to break up the egg, season to taste.
  6. Evenly distribute the warm potatoes and build a small salad in the middle with the red onion, asparagus, cherry tomatoes, rocket on each plate.
  7. On top of the salad place the salmon and season each plate to taste, finishing with the poached egg dressing.
  8. Garnish with a wedge of lemon.

Recipe by Nurtured Seafood