Smoked Salmon, Crispy Potato, Eggs and Asparagus

Per person


  • 25g smoked salmon
  • 2 eggs, poached
  • 150g (raw weight) potato
  • 1 Tbs plain low fat yoghurt mixed with mustard + a little lemon zest
  • Asparagus spears, lightly cooked


Microwave unpeeled potato until par cooked, around 2 minutes on high.  Cool, then slice thinly.  Spray a BBQ plate or non stick frypan with cooking spray and cook potato slices over fairly high heat until crisp.

Place potato slices on plate, top with smoked salmon, then eggs.  Serve with asparagus and yoghurt mixture.