Prep time: 20 minutes  

Cooking time: 15 minutes  

Serves: 4 

Ingredients:

• 200g Smoked Salmon  
• 4 Slices Sourdough Bread  
• 1 Avocado  
• 1 Tbsp Horseradish  
• 12x 130g Quail Eggs   
• 1 Asparagus Bunch 
• 125g Alfalfa 
• 1 Lemon 
• Olive Oil 

Method:

1. Start by bringing a small pot of water to a boil and preheating a grill to high heat.

2. In a blender, combine the avocado, horseradish, lemon juice, salt, and pepper. Blend until just combined.

3. Trim the tough ends from the asparagus and blanch them in the boiling water for 1-2 minutes until they become tender. Remove them and cool them quickly in icy water. Season with salt, pepper, and a drizzle of olive oil. Set them aside.

4. While the asparagus is cooling, cook the quail eggs in the boiling water for 2 ½ minutes. Afterward, place them in a bowl of icy water to cool. Once cooled, carefully peel the eggs and cut them in half lengthwise. Set them aside.

5. Coat slices of bread with olive oil and grill them for approximately 1 minute until they develop a nice char.

6. On a platter, layer the alfalfa sprouts, smoked salmon, soft-boiled quail eggs, and asparagus.

7. Serve this delightful dish with the avocado horseradish dip, a squeeze of lemon juice, and the grilled sourdough bread slices.