Although I love a good bagel and lox, smoked salmon isn’t just a cream cheese accompaniment.
I love smoked salmon with asparagus. Something about the sweetness and smokiness of the salmon with the earthiness of asparagus is so delicious.
Adding a pop of acidity and creaminess with scallion lime crème fraiche and a poached egg is reminiscent of “lox” but with an elegant twist.
Makes: for 2 people
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
The Ingredients
1 package smoked salmon (I LOVE Charlie Trotter’s Citrus Peppercorn Smoked Salmon!)
1 small container crème fraiche
1 ripe lime, with about ½ teaspoon zest set aside
1 bunch scallions, finely chopped
1 bunch asparagus, bottoms peeled and trimmed
1 tablespoon white vinegar
2 eggs
Salt and pepper
The Steps
In a closed pot, steam asparagus over medium heat with an inch of simmering water until just tender, about 3 minutes. Immediately remove from pot and place asparagus in ice water to stop the cooking process. After five minutes of cooling, remove asparagus, dry them with paper towels, and set aside.
In a bowl, add about ½ cup of crème fraiche, juice of a lime, salt, and pepper to taste. Stir until combined.
Place asparagus in a neat bunch on plates. Cut smoked salmon into strips and roll into spirals, placing spirals on top of asparagus.
Bring large pot of water with vinegar (helps the egg white coagulate and form a solid white!) to a gentle boil. Turn heat to low. Crack first egg into a ladle, and as gently as possible, lower egg into water. Set timer for 2-4 minutes depending on how soft you like your eggs. Remove egg gently from water with a slotted spoon. Place on top of asparagus. Repeat process for second egg.
Drizzle lime-scallion crème fraiche all around plate, or surround the asparagus with a spoonful or two of crème fraiche. Top with freshly ground pepper, and a pinch of lime zest. Serve immediately (and make sure to break that yoke!).
The Steps with Pictures
In a closed pot, steam asparagus over medium heat with an inch of simmering water until just tender, about 3 minutes. Immediately remove from pot and place asparagus in ice water to stop the cooking process. After five minutes of cooling, remove asparagus, dry them with paper towels, and set aside.
In a bowl, add about ½ cup of crème fraiche, juice of a lime, salt, and pepper to taste. Stir until combined.
Place asparagus in a neat bunch on plates. Cut smoked salmon into strips and roll into spirals, placing spirals on top of asparagus.
Bring large pot of water with vinegar (helps the egg white coagulate and form a solid white!) to a gentle boil. Turn heat to low. Crack first egg into a ladle, and as gently as possible, lower egg into water. Set timer for 2-4 minutes depending on how soft you like your eggs. Remove egg gently from water with a slotted spoon. Place on top of asparagus. Repeat process for second egg.
Drizzle lime-scallion crème fraiche all around plate, or surround the asparagus with a spoonful or two of crème fraiche. Top with freshly ground pepper, and a pinch of lime zest. Serve immediately (and make sure to break that yoke!).
