Tea Smoked Salmon
Quail’s Egg , White Asparagus & Striped Beet Salad
Salt Spring Chevre Dressing
Recipe:(serves 4 people)

8 oz. Fresh wild spring salmon
12 pc. White asparagus
4 striped beets
200g Aldergrove greens
100g Salt spring Island Chevre
basil oil(optional)
sea salt & fresh ground pepper
4 Quail’s eggs
100g 900 West’s B.C. Forest tea blend
Method:
-Cut salmon into strips,twist into pinwheel shape and skewer with bamboo
-Place tea into foil lined cast iron pan, lay salmon onto a cooling rack
-Heat over medium high until it begins to smoke cover with foil
-Remove from heat and let smolder
-Blanch asparagus in salted water until tender remove and cool
-Blanch beets in acidulated water until cooked through
-Whisk chevre with a teaspoon of white wine vinegar and water to lighten
-Sear quails eggs in non stick frying pan until just cooked

To Serve
-Cut asparagus in half, cut beets into _ place into stainless steel bowl
-Add Aldergrove greens, basil oil sea salt and cracked pepper to taste
-Toss and place asparagus onto plate, stacked like a log house.
-Place _ beets around asparagus, compose greens into nice bouquets
-Place on top of asparagus, make sure salmon is cooked through
-Lean against asparagus, and place quails egg on top of salmon
-Drizzle chevre dressing in criscross pattern around prestation
-Serve & Bon Appetit
-Try with a chilled glass of sauvignon blanc like Oyster Bay