Boiled egg with smoked salmon, asparagus tips and caviar

Boiled egg with smoked salmon, asparagus tips and caviar
Serves: 6
  • 30 small asparagus tips
  • 4 slices smoked salmon
  • 2 tbsp double cream
  • 2 tbsp horseradish relish
  • 4 eggs
  • 120g sevruga caviar
  • olive oil
  • 12 round brioche bread toasts (1cm thick, 3-5cm wide)
  1. Peel the asparagus and trim to 4cm lengths.
  2. Cook in boiling salted water until just tender (5-7 mins), then immediately refresh in ice-cold water and drain.
  3. Cut the smoked salmon into 18 rounds, using a cutter the same diameter as the brioche.
  4. Whip the cream and add the horseradish relish.
  5. Cook the eggs in boiling water for 3½ mins, hold under cold running water for 10 seconds and then peel while still hot.
  6. Put the eggs into a warm dish and break them up with a fork (the yolks should be runny and the whites solid).
  7. Season with a little pepper and gently fold in the caviar.
  8. Reheat the asparagus in boiled salted water, drain and roll in a little olive oil to make them glossy.
  9. To assemble, put a small dollop of horseradish cream in the centre of each plate, then a smoked salmon round, more horseradish and then the lightly toasted brioche slice.
  10. Repeat the layers to finish with two brioches and three smoked salmon rounds on each plate.
  11. Arrange the asparagus on top and spoon the egg and caviar mixture around.


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