I am not a big fish fan but thought I had to try it. I had seen something like this on a well known cream cheese advert but had no idea what the recipe was. This is my own style and recipe and I even thoroughly enjoyed it too. I hope you enjoy it just as much.
Wash all fresh produce well; in this case the fish, lettuce, asparagus and fresh parsley if you choose to use it.
Preheat the oven to 180 degrees.
Fill a pan with cold water to boil eggs.
Put some water in the bottom of a steamer pan ready to place in asparagus.
Place the salmon in a couple of tinfoil parcels (one fillet in each parcel) sprinkle with black pepper and a good squeeze of lemon. Seal the parcels and put in oven for 6 - 8 minutes
Place eggs in pan of water and set to boil; simmer for 8 - 10 minutes.
Crumble the middle of the slice of bread into rough bread crumbs and add the parsley, mix well.
Remove the salmon fillets from the oven and thickly spread the tops with cream cheese.
Sprinkle the breadcrumbs on top. Do not seal the parcels back up. Place back in the oven for 6 - 8 minutes.
Place the asparagus in the steamer and steam for approximately 4 - 5 minutes.
Take eggs out of the water, cool, peel and slice.
Slice the lettuce thinly and make a bed on each plate for the salmon.
Remove the salmon from the oven and place on the bed of lettuce. Add the soft boiled sliced egg on the side. Lay the asparagus on top and sprinkle with a squeeze of lemon and another dash of black pepper.
Sit back and enjoy.
Placing the salmon skin down in the tin foil will flavour the fish as it cooks. When taking the salmon out of the tin foil use a pallette knife or spatula. The skin should stick to the tin foil and leave you with a skinless tasty fillet.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.