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Smoked Salmon and Asparagus with Poached Egg Hollandaise
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
Cold smoked salmon on warm toast with warm asparagus and a gently poached egg just breaking on top sounds delicious – and it is. Lots of traditional flavours working together. This dish can be even better. I like to top the poached egg with Hollandaise Sauce. It eats beautifully and gives a good finish to the dish.
Ingredients
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