Boiled egg with smoked salmon, asparagus tips and caviar
Author: Michel Roux Jr
Serves: 6
Ingredients
- 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)
Method
- Peel the asparagus and trim to 4cm lengths.
- Cook in boiling salted water until just tender (5-7 mins), then immediately refresh in ice-cold water and drain.
- Cut the smoked salmon into 18 rounds, using a cutter the same diameter as the brioche.
- Whip the cream and add the horseradish relish.
- Cook the eggs in boiling water for 3½ mins, hold under cold running water for 10 seconds and then peel while still hot.
- Put the eggs into a warm dish and break them up with a fork (the yolks should be runny and the whites solid).
- Season with a little pepper and gently fold in the caviar.
- Reheat the asparagus in boiled salted water, drain and roll in a little olive oil to make them glossy.
- 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.
- Repeat the layers to finish with two brioches and three smoked salmon rounds on each plate.
- Arrange the asparagus on top and spoon the egg and caviar mixture around.
