Prunier Culture

A tasty, easy-to-make recipe that combines the melt-in-the-mouth flavour of our Balik smoked salmon with creamy soft-boiled egg and crisp asparagus. Serves 2 Ingredients A Balik smoked salmon heart for two One bunch of asparagus 2 large eggs salt and pepper, olive oil balsamic vinegar Method 1) Prepare the asparagus: rinse the asparagus. Fill a saucepan with salted water. Bring to the boil, then add the asparagus for 8 to 10 minutes. (check cooking time according to size. To do this, prick the tip of a knife blade into the top of the stem. It must be tender). Once cooked, plunge the asparagus into cold water for a few seconds to keep them crisp and retain their colour. Cut the asparagus into two or three pieces according to size and place in a salad bowl. 2) Prepare the vinaigrette: pour a tablespoon of olive oil and a spoonful of balsamic vinegar into a large bowl. Season with salt and pepper. Mix briskly until the sauce is smooth. Pour the vinaigrette into the salad bowl and toss with the asparagus. 3) Cooking the soft-boiled egg: Fill a saucepan with salted water. Bring to the boil, then add the eggs. Cook for exactly 6 minutes in the boiling water, then remove the eggs with a skimmer. Run them quickly under cold water to stop them cooking further, then carefully remove their shells. Place on a plate. 4) Cut the slices of Balik salmon: take the Balik salmon out of its packet and cut crosswise with a sharp knife to make 6 slices of about 1.5 cm. 5) Presentation: Arrange the seasoned asparagus pieces in a nest on the upper part of the plate. Place the 3 slices of Balik salmon at the bottom. Finally, add the egg, placing it gently in the centre of the asparagus nest. Serve immediately. Discover our Balik salmon, smoked and sliced by hand in our century-old Swiss Manufacture Balik.z