Put the salmon in a saucepan with 1 thyme sprig, the parsley sprig, peppercorns, onion, celery
and carrot. Cover with cold water and bring slowly to the boil. Remove the pan from the heat and
let stand for 5 minutes. Remove the fish with a slotted spoon, flake and set aside. Discard the
vegetables and cooking liquid.
Bring a large saucepan of salted water to the boil and blanch the asparagus for 2 minutes. Drain
and refresh under cold running water. Blanch the baby carrots for 4 minutes. Drain and refresh
under cold running water. Drain both again, pat dry and set aside.
Heat half the butter in a large oven proof frying pan over a low-medium heat, add the onion and
cook, stirring, until softened. Add the garlic and remaining thyme and cook, stirring, for 1
minute. Add the asparagus, carrots and peas and heat through.
Transfer to the eggs in a bowl with the chopped parsley, dill and salmon. Season and stir
briefly. Heat the remaining butter in the pan over a low heat and return the mixture to the pan.
Cover and cook for 10 minutes.
Cook under a preheated medium grill for a further 5 minutes until set and golden. Serve hot or
cold in wedges, topped with a spoonful of soured cream, with salad and crusty bread. Garnish with