Salmon, Asparagus and Egg with Dill Butter

image :  Salmon, Asparagus and Egg with Dill Butter


  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill
  • salt and freshly ground pepper
  • 20 asparagus spears, trimmed of woody ends
  • 2 tablespoons white vinegar
  • 4 eggs
  • 12 oz (375g) smoked salmon
  • 4 slices fresh, crusty bread, toasted and buttered


This simple recipe requires having everything ready at once, so have all your ingredients prepared before you start cooking. Ask your fishmonger to remove the skin from the salmon if you prefer it served skinless.

Heat the butter in a small saucepan over medium heat until melted. Stir in the juice, dill and a pinch of salt and pepper. Cover and set aside to keep warm.

Place the asparagus in a large steamer and cook, covered, over simmering water for about 3 minutes or until bright green and crisp.

While the asparagus is cooking, bring about 2 inches (5cm) of water to a simmer in a medium frying pan over medium heat. Stir in the vinegar and then carefully break the eggs into the simmering water. Cook for 2 to 3 minutes or until cooked to your liking.

To assemble, place toast on individual serving plates. Arrange the salmon, asparagus, salmon and eggs on toast, drizzle with the warm butter mixture.

Serves 4