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Smoked Salmon, Red onion, Asparagus and Goat Cheese Gratin

Smoked Salmon, Red onion, Asparagus and Goat Cheese Gratin

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Read the Electric Party Grill/Raclette operating instructions before use and set up equipment as directed. Preheat the raclette, ribbed plate up, to high.
  2. Toss asparagus and onion in 1 tbsp (15 mL) each oil and lemon juice. Season with salt and pepper; grill vegetables, turning once, for 5 minutes.
  3. Using tongs, transfer vegetables to the eight raclette pans. Sprinkle evenly with capers and half the cheese. Set pans under the raclette grill and cook for 3 minutes or until cheese starts to brown.
  4. Top each pan with two slices of salmon and the remaining cheese. Drizzle with remaining oil; garnish with dill and the red onion confit.

Aide-gourmet tip: Crack an egg over the asparagus and onion filled pans. Cook under the grill until set before continuing with recipe.

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