Asparagus stack with smoked salmon and toasted brioche

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This was one of the dishes from the Menu de Fete recipe for the private restaurant, made by my chefs
Next week I will be dining there again with a womens club
I cannot wait I love the food now made by Patrick and his team and I love the ambiance, a feast just to sit upstairs in my own house…
Serves 6
30 small asparagus tips
4 slices smoked salmon
2 tablespoons cream
2 tablespoons prepared horseradish
4 eggs
avruga caviar
olive oil
12 round brioche bread toasts (1cm thick, 3-5cm wide)
Peel the asparagus and trim to 4cm lengths. Cook in boiling salted water until just tender, 5-7 minutes, then immediately refresh in ice cold water and drain.
Cut the smoked salmon into 18 rounds, using a cutter the same diameter as the brioche.
Whip the cream and add to the horseradish relish.
Cook the eggs in boiling water for 3½ minutes, hold under cold running water for 10 seconds and then peel while still hot. Put the eggs in a warm dish and break them up with a fork (the yolks should be runny and the whites solid). Season with a little pepper and fold in the caviar.
Reheat the asparagus in a little olive oil carefully. Season lightly with salt and pepper
To assemble: Put a small dollop of horseradish cream in the centre of each plate, then a smoked salmon round, more horseradish and then a lightly toasted brioche slice. Repeat the layers to finish with two brioches and 3 smoked salmon rounds on each plate. Arrange the asparagus on top and spoon the egg and caviar mixture around.

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