This starter is an expression of spring and is visually stunning.

Serves 2

Ingredients

  • 10 asparagus spears
  • 6 quail eggs
  • 100g smoked salmon or gravadlax
  • 3 thin slices of sourdough
  • Small bunch of watercress
  • 1 lemon

Method

To cook the eggs, bring them to room temperature first
Place them gently into boiling water for 2,5 to 3 minutes
Immediately place under cold running water for 1-2 minutes, peel carefully and leave to one side
Lightly toast and halve the sourdough
Cut the spears and steam for 4-5 minutes until soft, with only a little bit of a bite
Arrange the salmon on a plate, top with the halved quail eggs and watercress
Top with a squeeze of lemon, lemon zest and freshly ground black pepper
Serve with the bread