Turn fresh goat’s cheese and new-season asparagus into a fast and fresh lunch that’s bursting with freshness.

Prep Time : 0:35 | Cook Time : 0:04 | Total Time : 0:39 | Serving : 2 person.

Ingredients

• 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

Method

• 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.