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Home Recipe overview Asparagus with hot-smoked salmon
Recipes Main Course

Discover how to prepare this fresh, elegant dish of white asparagus, succulent warm-smoked salmon and silky hollandaise sauce, a symphony of flavors perfect for spring.

Recipe

Asparagus with hot-smoked salmon

Step into spring with our delicious recipe: Asparagus with Warm-Smoked Salmon! A sophisticated dish that combines the fresh taste of white asparagus with the rich texture of warm-smoked salmon, finished with egg, baby potatoes and Hollandaise sauce.

Course Main Course
Kitchen Dutch
Servings 2

Preparation time

Preparation time 30 min
Total 30 min

Equipment

  • Large pan or asparagus pan
  • Saucepan
  • Skimmer
  • Measuring cup
  • Hand blender

Ingredients

  • 1 kg asparagus
  • 500 g baby potatoes with skin
  • 2 eggs
  • 500 g warm smoked salmon fillet
  • Handful of fresh parsley leaves, finely chopped
  • Salt and pepper
  • 100 g butter
  • 1 egg yolk
  • Lemon juice
  • Water

Asparagus with hot-smoked salmon

    1. Preheat the oven to 160 ° C. Peel the asparagus with a peeler. Make sure you have crossed the Schiller twice over the surface to prevent hard pieces from being on it.
    2. Cut 1 centimeter from the bottom. Place the asparagus in a large saucepan with cold water. Add some salt and bring the water to the kook. As soon as the water boils, turn the heat out and place the lid on the pan. Let the asparagus cook for 15 minutes.
    3. While the asparagus, put a pan with plenty of cold water with some salt and add the potatoes. Bring to the kook And cook the potatoes in 10-15 minutes. Drain the potatoes and keep warm in the pan with the lid on it.
    4. Kook While the asparagus thread the eggs in boiling water for 6 minutes so that the egg yolk just "walks". Let the eggs be shocked under cold, soft running water. Peel the eggs and halveer. Remove the asparagus from the moisture with a skimmer.
    5. Heat the pieces of smoked salmon for 5 minutes in the oven to lukewarm. Heat the butter in a saucepan and add the parsley. Remove the skin from the salmon and break the salmon into large pieces.
    6. Cut the potatoes in half. Mix the asparagus with the potatoes and parsley butter. Season with salt and pepper. Serve the potatoes and asparagus with the salmon on a plate and place a boiled half egg on it per plate.
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4.193 reviews