Hot Smoked Salmon, Asparagus and Poached Egg on Toasted Ciabatta

 

New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch.

Source: www.fromthekitchen.co.nz

Ingredients

Toasted ciabatta (Apiece, Manubread)
Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company)
Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
Hot smoked salmon (41° South Tasmania)
Poached egg (Mt Roland Free Range Eggs)
Sea salt (or try at flavoured salt from A Pinch Of… ) and freshly ground black pepper
Dill (Plants Direct)

Instructions

Spread the aioli or goat cheese on a slice of toasted ciabatta. Top with steamed asparagus, hot smoked salmon and a poached egg. Sprinkle with sea salt and black pepper, and garnish with dill. Enjoy!