Ingredients
- 4 eggs
- 1 bunch of asparagus, trimmed
- 200 g fillet of smoked trout, flaked
- 1 small red onion, finely sliced
- Small baguette
- Extra virgin oil
- Salt
- Dressing
- 1/4 clove of garlic
- 2 tbsp red or white vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- Pinch of salt and white pepper
Recipe serves: 4
Method
- Set your Barazza combi steam oven to Hot Air, 160C.
- Tear the baguette into small chunks and place onto a baking tray, drizzle generously with oil, season with salt and toss to coat.
- Bake for 10 minutes, or until the bread is golden and crisp.
- Remove from the oven to cool.
- Set your Barazza combi steam oven to Steam, 100C.
- Place the eggs and asparagus onto a perforated tray and steam for 5-7 minutes.
- Whisk the ingredients for the dressing in a small bowl.
- Arrange the asparagus, quartered eggs, sliced onion, flaked trout and croutons over 2 plates.
- Drizzle with dressing before serving.
