Steamed Egg, Asparagus and Smoked Trout Salad

Steamed Egg, Asparagus and Smoked Trout Salad

From Sarah Krol

Method

  • Set your Barazza combi steam oven to Hot Air, 160C.
  • Tear the baguette into small chunks and place onto a baking tray, drizzle generously with oil, season with salt and toss to coat.
  • Bake for 10 minutes, or until the bread is golden and crisp.
  • Remove from the oven to cool.
  • Set your Barazza combi steam oven to Steam, 100C.
  • Place the eggs and asparagus onto a perforated tray and steam for 5-7 minutes.
  • Whisk the ingredients for the dressing in a small bowl.
  • Arrange the asparagus, quartered eggs, sliced onion, flaked trout and croutons over 2 plates.
  • Drizzle with dressing before serving.

Ingredients

4 eggs

1 bunch of asparagus, trimmed

200 g fillet of smoked trout, flaked

1 small red onion, finely sliced

Small baguette

Extra virgin oil

Salt

Dressing

1/4 clove of garlic

2 tbsp red or white vinegar

1 tsp Dijon mustard

6 tbsp extra virgin olive oil

Pinch of salt and white pepper