Ingredients
1/2 cups butter, melted and hot
2 tablespoons lemon juice, hot
4 tablespoons water, hot
3 egg yolks
1 tablespoon dill, chopped
salt and pepper to taste
4 eggs
4 asparagus quinoa cakes, see below
12 spears asparagus, blanched
4 ounces smoked salmon
1/2 cup quinoa, rinsed
1 cup water or broth
1/2 pound asparagus, grated or processed
2 green onions, sliced
1 clove garlic, chopped
1 handful dill, chopped
1 handful parsley, chopped
2 eggs, lightly beaten
1/4 cup flour (I like to use whole wheat, use rice or quinoa flour for gluten free)
1/4 cup feta, crumbled
salt and pepper to taste
oil for frying
View the full recipe: Closet Cooking
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