12 oz (about 10 spears) asparagus, cut into 2-inch lengths
1 Rock Harbour Fresh Atlantic Salmon fillet, about 1 lb
10 large eggs
¾ cup crème fraiche, divided
½ cup each thinly sliced chives and chopped dill, plus extra for serving
¾ tsp salt
½ tsp freshly ground black pepper
2 tbsp butter
1 onion, thinly sliced
Edible flower petals to garnish (optional)
Preheat oven to 400°F.
Boil asparagus in well-salted water for 3 minutes. Drain and immediately run under cool water.
Place salmon on a parchment-lined baking sheet. Roast on middle oven rack for 14-15 minutes, or until cooked to medium.
Meanwhile, whisk together eggs, ½ cup crème fraiche, salt and pepper. Stir in chives and dill. Break fish into chunks, roughly 1-inch each and discard skin.
Melt butter in a 10-inch oven proof skillet. Fry onion, stirring frequently, until translucent. Add asparagus and immediately pour egg mixture over top. Cook, pushing mixture with a spatula into center of pan to allow uncooked egg to flow underneath, until partially set, 4 minutes total.Evenly redistribute onion and asparagus. Tuck salmon pieces into egg.
Transfer to oven and bake 10 minutes. Let rest 10 minutes (eggwill set further while standing) before topping with dollops of remaining crème fraiche, more herbs, and edible flower petals if using.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.