John Myers
Salmon – Asparagus Salad
The perfect salmon – asparagus salad recipe with a picture and simple step-by-step instructions.
- 6 Pc. Asparagus green
- 2 Rods Sliced celery
- 2 tablespoon Cucumber
- 1 packet Salmon (salmon)
- 6 Pc. Radishes fresh
- 2 Pc. Hard-Boiled eggs
- 2 Tablespoon Fresh dill
- 1 Teaspoon. Mustard medium hot
- 3 Teaspoon. Sour cream
- 2 Tablespoon Rapeseed oil
- 1 Tablespoon Vinegar
- 1 Teaspoon. Cream of horseradish
- 1 pinch Sugar
- Coarse salt
- Black pepper from the mill
- Cut the celery into small cubes. Cut the cucumber into small cubes.
- Cut salmon into strips.
- Cut the radishes into wedges. Cut 2 extra roses and put them in cold water (30 min.) Then it will open nicely. First season with salt on the plate.
- Peel the asparagus at the bottom, cut into pieces, blanch, allow to cool. Cut the eggs into wedges, season with salt.
Marinade:
- Mix all ingredients well. Stir in the dill and stir in the salad.
Facebook Comments