Brunch for dinner. That’s what this dish is to me. And brunch is my absolute favourite meal! Grilled asparagus, poached eggs, smoked trout. Refreshing on a balmy night, but still very filling!
Asparagus, smoked trout and wild rice salad
Ingredients
- 1 cup wild rice
- 4 eggs
- 1 tbs olive oil
- 1 bunch asparagus
- 3 tbs extra virgin olive oil
- 1 lemon, juiced and zested
- Salt and pepper
- 200g smoked trout, sliced thinly
- 100g rocket
Directions
- Cook the rice (I often use a microwavable pouch to make things even easier) and once cooked, place in the salad bowl.
- Soft boil the eggs in a pan of boiling water for 6 minutes. Remove from the saucepan and place cold under running water until cool. Leave aside to cool.
- Place a griddle pan on high, heat 1 tbs of olive oil and cook the asparagus until soft and charred slightly. Add to the salad bowl.
- To make the dressing, whisk the extra virgin olive oil and the lemon juice together. Season to taste.
- Flake the smoked trout into the salad bowl and toss in the rocket. Peel the eggs and place on top, and drizzle the dressing over the whole lot.
pumpkin and pear 