- Smoked salmon
- Cos salad
- Cayenne pepper
This is a starter that's incredibly easy to make while still managing to be restaurant standard.
It's the perfect thing to serve at a dinner party if you're trying to wow friends. It also works as a little summer dish to be eaten al fresco.
You only need seven ingredients, they're easily available and the whole dish only takes about 20 minutes to make from start to finish.
Get on it...
Make sure you spend a little extra on some really good smoked salmon. It'll make all the difference to the final dish.
Remove the big stalks from the asparagus.
Pop the eggs into a pot of boiling water. They'll take 7-8 minutes.
Slice the cos salad up into super thin slices. At the same time chop the parsley super fine.
Spread the salmon out on the plate into a perfect circle. This will help you with the final presentation of the dish.
Mix a little olive oil with some lime and black pepper to make a little light dressing.
With about a minute left on the eggs, pop the asparagus into the boiling water.
Peel the eggs and cut them in half. The yoke should be just barely cooked through.
Mix the cayenne pepper, mayo, parsley and the egg yolks and mix that up until it forms a smooth paste using the back of a fork.
Pop the mix back into the egg whites and you've the gorgeous little devilled eggs which you could easily enjoy on their own like this.
Toss the salad and the cooled down asparagus into the dressing.
Pop the eggs onto the salmon. Three per portion will be perfect.
Finish the dish with the salad mix in the middle and as you'll see you've a restaurant standard dish to serve up.
Colourful, bright, fresh and simple to make. What more could you want?