Salmon lox, grilled asparagus and smoked hollandaise sauce on a bun

Preparation time: 60 min

Preheat your barbecue at 500 °F

• Preparation

  Chop the dill and the chives.

  Toast the slices of brioche bread.

  Peel the base of your asparagus and grill them on the barbecue with a little olive oil.

  In a smoker, smoke the egg yolks for 10 minutes, keeping them on ice.

  Let the butter melt very gently at a low temperature. The fat will automatically separate from the whey which will remain at the bottom. Collect only the fat, do not touch the whey.

• Gravlax

  Mix the chopped dill with the fennel seeds, the salt and the sugar.

  Place the salmon skin side at the bottom on a backing tray with a parchment paper, put a good drizzle of vodka all over.

  Let it seat in the fridge for 10 to 12 hours.

  Rinse the salmon under cold water.

  Slice the lox in as thin as possible.

• Hollandaise

  In a bowl over a bain-marie, whisk the egg yolks with the water. Mix well until the mixture foams. Cook until you get the texture of a ribbon.

  Remove the bowl from the bain-marie and gradually add the clarified butter, whisking constantly. If the sauce cools too much while incorporating the butter, put it back on the bain-marie for a few seconds.

  Season with salt and pepper then add a squeeze of lemon, serve immediately or keep the sauce warm in a bain-marie.

• On the plate

  Place the slices of bread at the bottom of your plate, then add the asparagus on top.

  Garnish with the salmon slices and drizzle with the sauce.

  Finish with a sprinkle of chives and serve.