Gravlax with Asparagus and Poached Egg

Since we're already here in Europe why not try a Danish dish, I've decided to look for a healthy recipe that tastes great and from my searches the name Gravlax keeps coming up. So, why not try it - its made with Pink Salmon, a fish we all can enjoy.

This Dane dish will be accompanied with Asparagus and a simple Poached Egg. Let's get started. The Salmon will take a some patience. 

For the Gravlax:

Ingredients

2 lbs pink salmon
3 tbsp salt
1 tbsp granulated sugar
1/2 tbsp caraway seeds, lightly crushed
1/2 tbsp white peppercorns, lightly crushed

Direction

Mix the salt, sugar, caraway seeds and peppercorns in a bowl large enough to fit your salmon fillet. Bury the fish in the mixture. Cover the bowl with plastic wrap and place in the fridge. Turn the salmon twice a day for 4 days. Rinse off the salt and sugar mixture. Dry thoroughly. Keep in the fridge, wrapped tightly in plastic, until needed.

For the salad:

Ingredients

20 sprigs of asparagus (depending on size)
juice of 1 lime
4 eggs
gravlax (recipe above)
1 red onion, very finely diced (optional)
4 tbsp fresh parsley
1 tbsp white vinegar
salt and pepper, to taste
olive oil, for frying

Direction

Add white vinegar to a large pot. Fill the pot halfway with water. Place over medium heat. Allow the water to come to the stage just before simmering, when tiny bubbles appear along the bottom and sides of the pot. Reduce the heat. Crack each egg into separate small dishes. Create a whirlpool by stirring in a single direction around the pot. Gently glide each egg, one by one, into the centre of the whirlpool. Continue stirring gently for one minute. Stop stirring. Continue to cook the eggs for three more minutes, or until they are just wobbly when touched with the spoon. Remove with a slotted spoon. Drain on paper towel.

Meanwhile, slice the gravlax on an extreme bias, ensuring no skin is attached to the slices. 

Clean and peel the asparagus. Fry gently in butter until they soften slightly and turn bright green. Season with salt and pepper.

Layer asparagus, gravlax and tarragon in a shallow dish. Squeeze lime juice over top. Sprinkle with onion, if using. Gently place the eggs on top. Sprinkle the eggs with salt and pepper.