1 x 300g salmon fillet
Juice and zest of two limes, plus 2 extra to serve
Extra virgin olive oil
2 slices white toast bread
1 Remove bones from the salmon if necessary. Using a very sharp knife, slice the salmon from the skin thinly on an angle.
2 Lie the salmon slices on a plate and add the zest and lime juice. Drizzle with 2 tablespoons of olive oil. Turn gently then refrigerate.
3 Boil the eggs for 6 minutes then run under cold water until cold. Peel and chop finely.
4 Trim the asparagus then boil in salted water for approximately 4 minutes, or until just tender. Drain and cool under cold running water. Slice in half.
5 Tear up the bread and put into a food processor, then process with the anchovies. Heat a frying pan and add 1 tablespoon of olive oil and the breadcrumbs. Toast until golden; let cool.
6 Assemble the salad by arranging slices of salmon with the asparagus, crumble over the egg and breadcrumbs. Season with flaky salt and serve with wedges of lime.