Trout, Asparagus and Fiddlehead Salad with Quail Egg and Louis d’Or Cheese

SERVES 4

Jean- PhiliPPe DeSJarDinS, chef at the Fairmont Queen elizabeth’s Marché artisans, created this salad for spring, when fiddleheads are enjoying their brief season. Steelhead Trout Fillet 280 g, coarsely chopped

Lemon Juice 20 ml

Parsley finely chopped, 2 tsp

Chives finely chopped, 2 tsp

Green Onion chopped, 2 tsp

Grainy Mustard 2 tsp Olive Oil 1 tsp

Asparagus 500 g, medium spears, finely sliced

Fiddleheads 500 g, cleaned and rinsed

Salt and Pepper to taste

Balsamic and Olive Oil Vinaigrette 125 ml

Quail Eggs 4, poached for 1.25 minutes

Louis d'Or Cheese 30 g shaved (or substitute Parmesan) 1 MIX together the trout, lemon juice, mustard, olive oil, herbs and green onion. Season to taste.

2 COOK the fiddleheads for 3 minutes in boiling salted water, then transfer to another pot of boiling salted water. Cook again for 3 to 4 minutes until tender. Cool in an icy bath of water, then drain.

3 MIX the sliced asparagus with the cooked fiddleheads and season with some balsamic vinaigrette, salt and pepper.

4 DIVIDE the salad between four plates, add the trout mixture and then top with the quail eggs. Drizzle extra balsamic vinaigrette to your taste.