400g piece of wild salmon fillet, boned and skinned
A couple of good knobs of butter
Salt and freshly ground black pepper
500g asparagus, trimmed of woody stalks
A couple of handfuls of small salad or pennywort leaves
4 medium free-range hens' eggs
For the dressing
1tbsp cider vinegar
1tsp Dijon mustard
Juice of quarter of a lemon
4-5tbsp extra virgin rapeseed oil
Heat the butter in a frying pan, season the salmon and fry on a medium heat for about 3-5 minutes on each side, depending on the thickness of the fish. Meanwhile cook the asparagus for about 3-4 minutes in boiling salted water, depending on the thickness, until tender. Poach the eggs and drain on some kitchen paper. Whisk all of the ingredients for the dressing together and season.
To serve, arrange the pennywort or salad leaves on plates or bowls. Break the salmon into pieces on to and in among the leaves, cut the tips of the asparagus off to about 3cm and slice the rest on the angle and arrange on the leaves.
Place the egg in the middle, season the salad lightly and spoon over the dressing.
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