I was supposed to meet Elise over at Old Orchard Shopping Mall for lunch yesterday but because I have not updated our calendar for March I’ve totally put the entire family out of balance. So instead she came to my house and Mira could have her friend over at the same time while we enjoyed a very delicious lunch.
1 boiled egg (per person)
Champagne Lemon Vinegar
Aioli (4-6 servings)
1 tablespoon Vinegar
1 minced Garlic Clove
2 Deciliter/less than 1cup Canola Oil
How to: Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic or salt.
Cut the Asparagus and boil in light salted water for about 3-4 minutes. Mix in a splash of olive oil and the vinegar.
Cut the vegetables and arrange them neatly on a plate. Peel of the shell from the egg and cut it in half add a tablespoon of the aioli on the egg halves and top of with the fish roe. Roll the salmon sprinkle some lemon over it and finish off with freshly grounded pepper.