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    Home » Seafood

    Smoked Salmon with Poached Egg, Roe, & Asparagus

    Published: May 28, 2020 · Modified: Feb 21, 2022 by The Peasants Daughter · This post may contain affiliate links · Published under: Posted Under: Seafood

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    [korra_rich_title title="A nutrient-dense start to the day" tag="h2"]

    This is one of my favourite breakfasts: wild smoked salmon, poached egg, asparagus, basil pesto or hollandaise sauce, and an optional spoon of rich wild salmon roe.

    This breakfast (or brunch or whenever-meal really) is packed with Omega-3's, choline, potassium, magnesium, Vitamins A, B6, B12, K, D3 & C (wild roe has vitamin C), protein, and more. Wild salmon, salmon roe, and pastured eggs are nutrient-dense and very satiating.

    Every component here can also be assembled in advance making it an easy meal-prep choice.

    jump to recipe link button

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    [korra_rich_title title="assemble your ingredients in advance" tag="h2"]

    If you wish that is -- this is an excellent meal-prep choice.

    Yes, that is including the eggs.

    Eggs can be poached and stored in a jar of water in your refrigerator for up to 5 days. When ready to use you simply warm them back up in hot tap water. The yolks will stay soft.

    Asparagus can be grilled, roasted, or steamed ahead of time as well. I think asparagus holds up nicely in the refrigerator.

    If you want to top this dish with hollandaise, that can (sadly) not be made in advance. But a basil pesto obviously can be made (or bought) so save the hollandaise for the weekend or whenever you have more time in the kitchen to play around.

    Did you make this recipe? Let me know what you think in the comments.

    Print

    Smoked Salmon with Poached Egg, Roe, & Asparagus

    smoked salmon with poached egg, salmon roe, asparagus and sauce

    ★★★★★

    5 from 4 reviews

    Smoked Salmon with Poached Egg, Roe, & Asparagus is a nutrient-dense and satiating breakfast, brunch, or anytime meal. A perfect meal-prep choice as every component can be made in advance and then assembled quickly.

    • Author: The Peasant's Daughter

    Ingredients

    •  Wild Smoked salmon
    •  Poached eggs (1 or 2 per person)
    •  Roasted or grilled asparagus
    •  Basil pesto (or hollandaise)
    •  Olive oil (or lard)
    •  Sea salt and freshly cracked black pepper
    •  (Optional) wild Salmon Roe
    •  (Optional) Fresh dill
    •  Balsamic Vinegar

    Instructions

    1.  Poach the desired amount of eggs. 1-2 poached eggs per person, per meal, is a safe amount.
    2.  Coat your asparagus in olive oil or lard.
    3.  Add a pinch of sea salt.
    4.  If roasting: preheat your oven to 400°
    5.  Assemble the asparagus on a baking sheet in a single layer and roast for 12-15 minutes or just until tender.
    6.  If grilling: preheat your grill to med-high and grill the asparagus directly on the grates for 5-10 minutes, until they have some char.
    7.  Add a splash of balsamic vinegar for some nice acidity.
    8. Assemble your recipe: place 5-6 stalks of asparagus on a plate, top with the smoked salmon, 1-2 poached eggs, and the basil pesto or hollandaise sauce. Top with a teaspoon of salmon roe, fresh dill, and a crack of fresh black pepper to taste.

    Notes

    Hollandaise sauce cannot be made in advance if meal-prepping.

    You can add minced fresh garlic or roasted garlic to the asparagus if desired.

    Goat cheese is another nice topping.

    Did you make this recipe?

    Tag @thepeasantsdaughter on Instagram and hashtag it #RealFoodIndulgences

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    Reader Interactions

    Comments

    1. Lisa Huff says

      May 28, 2019 at 12:59 pm

      Almost too pretty to eat with all those gorgeous colors!

      ★★★★★

      Reply
    2. Noelle says

      May 28, 2019 at 12:53 pm

      So many different ingredients in this recipe that I would have never thought to put together, thank you! Loved it

      ★★★★★

      Reply
    3. Sophie says

      May 28, 2019 at 12:45 pm

      This is very new to me. Your pictures are making me hungry. I will share this recipe with my psescetarian daddy.

      ★★★★★

      Reply
    4. Jacqueline Debono says

      May 28, 2019 at 12:36 pm

      This is a beautiful breakfast. I love all the ingredients! Sadly it's hard to find wild salmon here in Italy but we do have wonderful asparagus! Ilike the idea of using basil pesto. Yum! Going to pin for later!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    Hi, I'm Jana! The Peasant's Daughter is a journey through the recipes and stories of the women who came before me. I'm a new mom and new homesteader who left the city life behind for a rural country life of more peace and simplicity. We're renovating an 1860's Victorian farmhouse and I'll be sharing real-food, nutrient-dense recipes (almost) always made from scratch. Follow me along in my new country life as I raise and grow our food, and strive for more freedom and self-sufficiency.

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