Recipe: tea smoked salmon, asparagus and soft boiled egg salad

According to Taryne Napolitano, creative director of catering service Relish Kitchen, the key to a picnic salad is choosing greens that don’t wilt under dressing, using light dressing, and colour – lots of colour. Here, she shares Relish’s delicious recipe for tea smoked salmon, asparagus and soft boiled egg salad.

See more: Take it Outside: Three hampers for the ultimate picnic

Tea smoked salmon, asparagus and soft boiled egg salad

Serves 5-6

Poached salmon

Ingredients:
500g salmon, pin boned and skinned
1/2 cup whisky
1/3 cup brown sugar
1/4 cup rock salt
1/4 cup green tea
1/2 cup sugar
2 lemons

Method:

Remove the salmon from the fridge, rinse with cold water and pat dry with kitchen towel. Place salmon on a wire rack and put in the fridge for four hours to dry out completely. Line a large pot or roasting pan with tin foil. Sprinkle sugar and tea on the bottom. Place a rack in the pot or pan and lay another layer of tin foil over the top.  Poke holes all over the tin foil. Place the salmon on the rack and cover with more tin foil, making sure there’s enough so that it doesn’t touch the salmon, otherwise it won’t smoke properly. Cook for four minutes on a gas stove over high heat, then turn the heat down to medium for another two minutes. Take off the heat but keep covered for another 10 minutes to allow the smoke to permeate the salmon. Remove from the smoking tray and squeeze the juice of two lemons over the salmon.

20170628_HJ_Food13583lr

Salad

Ingredients:
2 cups watercress and/or snow pea shoots
250g asparagus
4 fresh room temperature eggs
thinly sliced radishes (optional)

Method:

Remove wooden ends from the asparagus and blanch in boiling seasoned water for one minute. Refresh in ice cold water. Soft boil the eggs by placing in rolling boiling water for six minutes. Refresh in cold water. Peel.

Lemon dressing

Ingredients:
1 lemon (juice and zest)
1 tsp Dijon mustard
1 tsp brown sugar
1/2 clove garlic confit, smashed
50ml olive oil

Method:

Whisk dressing ingredients together. Any left over dressing can be kept in the fridge for up to one week.

Assembly:

Flake the cooked salmon, combine with the dressed asparagus and watercress (last minute if possible), then decorate with broken soft boiled eggs and radishes.

Read Taryne’s summer picnic tips in our August issue. 

Discover more great eats by perusing our Food & Entertaining tag.

Photography: Moses Ng
Styling and Production: Mercedes Hutton and Nikey Cheng