Farmers' market lunch with smoked salmon parcels

Appetizing Farmers’ market lunch with smoked salmon parcels Recipe

Turn fresh goat’s cheese and new-season asparagus into a fast and fresh lunch that’s bursting with freshness.
Farmers' market lunch with smoked salmon parcels
Prep Time : 0:35 | Cook Time : 0:04 | Total Time : 0:39 | Serving : 2 person.


  • 200g smoked salmon or ocean trout

  • 150g soft goat’s cheese

  • 150g ricotta

  • 1 garlic clove, thinly sliced

  • 1/2 bunch chives, chopped

  • 1 lemon, zested, juiced

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/3 cup (80ml) olive oil

  • 1 bunch asparagus, trimmed

  • 1 egg, soft-boiled, peeled, chopped (optional)

  • Microherbs or salad leaves, to serve (optional)

  • Chargrilled sourdough bread, to serve


  • Step 1

    Grease and line two 150ml dishes with plastic wrap, then line with the smoked salmon. Place the cheeses, garlic, chives, lemon zest and 1 teaspoon lemon juice in a bowl, stir to combine, then divide among the lined dishes. Chill for 30 minutes to set.

  • Step 2

    Meanwhile, whisk the mustard, honey, 1/4 cup (60ml) oil and remaining 2 tablespoons lemon juice in a bowl, then set aside.

  • Step 3

    Heat a chargrill pan over high heat and brush asparagus with remaining 1 tablespoon oil. Cook, turning, for 1-2 minutes until just tender.

  • Step 4

    Invert the salmon parcels onto plates and serve with dressing, asparagus, egg, micro herbs and bread, if using.

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