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Farmers' market lunch with smoked salmon parcels

Name: Farmers' market lunch with smoked salmon parcels
Prep time: 35 min
Cook time: 4 min
Total time: 39 min
Yield: 2
Ingredients: 200g smoked salmon or ocean trout; 150g soft goat's cheese; 150g ricotta; 1 garlic clove, thinly sliced; 1/2 bunch chives, chopped; Finely grated zest and juice of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/3 cup (80ml) olive oil; 1 bunch asparagus, trimmed; 1 egg, soft-boiled, peeled, chopped (optional); Microherbs or salad leaves and chargrilled sourdough, to serve (optional)

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35m

04m

Farmers' market lunch with smoked salmon parcels

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by Jill Dupleix

Food writer

Oct 03, 2015

Turn fresh goat's cheese and new-season asparagus into a fast and fresh lunch that's bursting with freshness.

200g smoked salmon or ocean trout
150g soft goat's cheese
150g ricotta
1 garlic clove, thinly sliced
1/2 bunch chives, chopped
Finely grated zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup (80ml) olive oil
1 bunch asparagus, trimmed
1 egg, soft-boiled, peeled, chopped (optional)
Microherbs or salad leaves and chargrilled sourdough, to serve (optional)

Method

1.

Grease and line two 150ml dishes with plastic wrap, then line with the smoked salmon. Place the cheeses, garlic, chives, lemon zest and 1 teaspoon lemon juice in a bowl, stir to combine, then divide among the lined dishes. Chill for 30 minutes to set.
2.

Meanwhile, whisk the mustard, honey, 1/4 cup (60ml) oil and remaining 2 tablespoons lemon juice in a bowl, then set aside.
3.

Heat a chargrill pan over high heat and brush asparagus with remaining 1 tablespoon oil. Cook, turning, for 1-2 minutes until just tender.
4.

Invert the salmon parcels onto plates and serve with dressing, asparagus, egg, micro herbs and bread, if using.