Name: Smoked salmon and asparagus salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 340 gram asparagus, trimmed; 200 gram sliced smoked salmon; 4 hard-boiled eggs, quartered; Creamy dill dressing; 2 tablespoon sour cream; 2 tablespoon lemon juice; 2 teaspoon finely chopped fresh dill

Smoked salmon and asparagus salad

A quick, easy and delicious lunch or breakfast to throw together, this salmon and asparagus salad includes hard boiled egg for a protein packed meal.

Serves 4

Prep

10M

Cook

Total

15M

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Ingredients

340 gram asparagus, trimmed

200 gram sliced smoked salmon

4 hard-boiled eggs, quartered

Creamy dill dressing

2 tablespoon sour cream

2 tablespoon lemon juice

2 teaspoon finely chopped fresh dill

Method

1.Cook asparagus on heated oiled grill plate (or grill or barbecue) until tender.

2.Meanwhile, make creamy dill dressing. Whisk sour cream, lemon juice and dill in a small bowl; season with salt and pepper.

3.Divide salmon, asparagus and eggs among serving plates, drizzle with dressing.

To trim the woody bottoms of the asparagus, gently bend the asparagus at the base and it will snap at its natural breaking point where the woodiness turns to crispness. We used a creamy dill dressing but you can use any dressing you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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