Salmon and asparagus


Executive Chef Steven Titman shares his recipe for asparagus with cured salmon, a popular dish at Summer Lodge.


This summer dish is great as a starter or a main course. The asparagus, combined with the egg dressing, work equally well with any fresh fish simply grilled or from the BBQ. This is a popular dish at Summer Lodge, especially for lunch on Sunday.

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To make four portions.

  • 20 asparagus spears (cooked)
  • 400g salmon fillet (skinned and pin boned)
  • 150g salt
  • 150g dark brown sugar
  • 6 juniper berries
  • 75g unsalted butter
  • 2 eggs
  • 2 tbsp capers
  • Chopped parsley and chives
  • Lemon juice
  • Salt and pepper


For the cured salmon:

  1. Mix the salt and sugar with the juniper berries and cover the salmon in the mixture on both sides.
  2. Cover and leave to cure in the fridge for 6 hours.
  3. Wash the salmon under cold water, pat dry and then leave uncovered in the fridge overnight.

For the egg dressing:

  1. Melt the butter and keep it warm. 
  2. Lower the hens eggs into a pan of boiling water and simmer for 4 minutes. 
  3. Lift the eggs out of the water and cool a little under cold water. Then carefully peel off the shells.
  4. Mash the eggs in a bowl with a fork and then mix in the capers, herbs, and the melted butter.
  5. Season with lemon juice, salt, pepper Keep the dressing warm.

To serve:

  1. Thinly slice the salmon and place on the plate.
  2. Warm the asparagus and place next to the cured salmon.
  3. Generously spoon the egg dressing over the asparagus.
  4. Garnish with a little salad.

For more recipe ideas, check out our at home blogs for inspiration.

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