Smoked Fish Baguette

Poke the yolk and let its velvety richness become the lovely dressing for this simple seafood sub. Pair this with a warm and chunky soup like Ham and Pea Soup.

Serves 6  Prep Time 5 minutes

1 French baguette, sliced into 4
300 grams smoked salmon
1 small bunch green asparagus, blanched
4 poached eggs
salt and pepper, to season

1  Slice a French baguette in the middle, just until it can hold the ingredients.

2  Place a bed of smoked salmon then top with a couple of asparagus spears. Season with salt and pepper.

3  Top with poached egg. Serve with Ham and Pea Soup.

Photography by Patrick Martires  | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library