Asparagus with Salmon and Herb Dip

5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 112 kcal


  • 500 g Waxy potatoes
  • 500 g Fresh asparagus
  • 300 g Skinless salmon fillet
  • 75 g Creme fraiche Cheese
  • 75 g Sour cream
  • 2 piece Eggs
  • 8 Stems Parsley
  • 4 Stems Fresh dill
  • 50 g Butter
  • 0,5 tsp Lemon juice
  • Pepper
  • Salt
  • Sugar


  • Peel the asparagus and cut off the woody ends, bring to a boil with 20 grams of butter, a little salt and sugar and simmer for about 20 minutes, until the asparagus stalks are still firm to the bite.
  • Peel the potatoes, wash them, cut them in half and cook in salted water for about 20 minutes. Boil the eggs for about 8-10 minutes, quench, peel and roughly chop.
  • Pluck the parsley leaves from the stems and set half of them aside. Pluck the tips of the dill off the stalks and set a few stalks aside. Roughly chop the parsley and dill. Mix the creme fraiche with the sour cream and fold in the herbs, season well with lemon juice, pepper and salt.
  • Pat the salmon fillets dry, season with pepper and salt. Heat 30 g butter in a pan and fry the salmon fillets on both sides for about 4-5 minutes.
  • Drain the potatoes and sprinkle with a little parsley. Lift the asparagus sticks out of the water and drain well. Arrange asparagus with salmon fillets, potatoes, herb dip and egg on plates and serve garnished with a little dill.


Serving: 100gCalories: 112kcalCarbohydrates: 6gProtein: 5.6gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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