There are so many versions of potato salad, but I love this one with the combination of asparagus and dainty, soft boiled quail eggs served with a delicious, salty gammon steak. Also good with a hunk of ham or ham hock.
Gammon Steaks with Asparagus, Quail Eggs & Potato Salad
Gammon steaks are such a good food to have on standby. This recipe with the asparagus, quail's eggs & potato salad is another great way to enjoy them.
- 4 gammon steaks
- 450g Jersey royals or baby new potatoes, halved
- 1 tsp olive oil
- 1 bunch asparagus tips
- pinch sea salt
- 8 quail’s eggs
- 4 tbsp mayonnaise
- 2 tbsp natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp wholegrain mustard
- freshly ground black pepper
- 2 anchovy fillets, chopped
- 2 tbsp capers, rinsed and drained
- 10g fresh dill, finely chopped
- 10g fresh chives, finely chopped
- 3 spring onions, finely sliced
- Step 1 Cook the potatoes in salted boiling water for 15–20 minutes, until just soft. Strain, run under cold water and set aside.
- Step 2 Meanwhile, heat a frying pan until hot. Cook the gammon steaks for 3-5 minutes on each side. Remove and keep warm.
- Step 3 Using the same pan add the asparagus with 1 tbsp olive oil and a sprinkle of sea salt and char the asparagus for 4-5 minutes, turning the spears during cooking. Remove from the heat and set aside.
- Step 4 Bring a small pan of water to a gentle simmer and gently add the eggs. Cook for 2 ¼ minutes before removing from the pan and immediately plunging them into iced water. Peel and cut in half.
- Step 5 Combine the dressing ingredients, reserving a few herbs to sprinkle over the top of the salad. Toss the cooled potatoes in the dressing.
- Step 6 Serve each gammon steak with a large spoonful of the potato salad with the asparagus and quails eggs sitting on top. Sprinkle the salad with the reserved herbs.