1 x 200g fillet fresh salmon
½ cup dry white wine
2 tablespoons white wine vinegar
150g piece of speck
1 packet washed cos lettuce
2 bunches of blanched trimmed asparagus
1 packet baby tomatoes
½ cup whole egg mayonnaise
1 tablespoon white wine vinegar
Salt and pepper to season
Place salmon fillet into a pot and cover with cold water. Add half a cup of dry white wine and 2 tablespoons white wine vinegar & a pinch of salt. Bring to the boil. Turn off the heat. Put lid on the pot and place to the side for 5 -6 minutes. Remove salmon and allow to cool, then flake apart.
Cut speck into bacon like strips. Cook in frypan until crispy and place on a paper towel.
To make the dressing mix 1/2 cup of mayonnaise with a tablespoon white wine vinegar. Whizz together with salt and pepper.
Arrange components onto a plate similar to photo and drizzle with dressing.