Hot-smoked Salmon with Lemongrass Greens
Ingredients
Nutritional Information
Calories: 477
Protein: 28g
Carbs: 29g
Fat: 27g
Description
- Place the flour in a bowl and gradually whisk in 270ml water, 2 tbsp oil and a pinch of sea salt. Mix until you have a smooth, thick batter (add more water if necessary). Heat a large, non-stick frying pan with 1 tsp oil on a medium heat. Spoon a quarter of the batter into the pan to make a pancake. Cook for 2-3 mins on each side, until turning golden brown. Repeat to make 4 pancakes in total.
- Boil a kettle. Fill a large saucepan with boiling water on a medium heat. Add the vinegar and bring to a simmer, then create a gentle whirlpool in the pan with a spoon. Break the eggs into the middle, one at a time. Cook for 3-4 mins, until the egg whites are set. Remove from the pan using a slotted spoon, then season with sea salt and black pepper.
- Trim the asparagus, then place in a medium saucepan on a high heat and cover with salted boiling water. Boil for 2-3 mins, adding the spinach for the final minute, until cooked. Drain then season with 2 tsp oil, sea salt and black pepper.
- Make the tartare sauce; roughly chop the capers and gherkins. Roughly chop a small handful of pea shoots. Place all in a bowl along with the yoghurt, mustard and the juice from half the lemon.
- Cut the remaining lemon half into wedges. Serve the pancakes topped with the spinach, eggs, asparagus and smoked salmon. Spoon over the tartare sauce. Garnish with remaining pea shoots and lemon wedges.
