INGREDIENTS
8
slices Smoked salmon
500 g
Asparagus woody ends snapped off
1
head Celery plus inner, leaves yellow
1
Chilli flakes, dried
2
Lemons
3
sprigs Tarragon, fresh
4
Eggs, large free-range
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil
2
knobs Butter