Eggs Alla Milanese
One of the most popular and recognisable recipes which originated in Milan, Italy
Ingredients
- 400g Tasmanian Smoked Salmon
- 2 Lemons
- 2 Oranges (can substitute with fresh or canned mandarins)
- Rocket
- Fresh Chopped Parsley
- Green capsicum
- Red capsicum
- Extra Virgin Olive Oil
- 2 tsp capers
- Salt
Directions
1. Peel 1 orange and cut into wedges removing the core. In a medium bowl, combine the lemon juice and the orange juice, add some parsley, a pinch of salt, pour in some olive oil and whisk vigorously.
2. Cut 3-4 lemon slices to use to garnish the plate.
3. With a sharp knife, slice the salmon very thinly if not pre-sliced. Place the rocket on a serving plate, arrange the salmon slices over the rocket, add the orange wedges, sprinkle with capsicum slices, capers.
4. Garnish the plate with lemon slices, drizzle the dressing over the salmon and finally pour a little olive oil. Serve immediately otherwise the lemon juice will ‘cook’ the salmon.
Tassal is made from superb Atlantic salmon, grown in the crystal clean waters of the Great Southern Ocean – off the southern coasts of Tasmania. Once harvested, the salmon is gently smoked using traditional methods to produce a smooth delicate smoked flavour balanced with the richness of the Atlantic salmon species. The salmon is then carefully sliced & vacuum sealed for freshness.