Free Shipping from 99,- with UPS
1,000,000+ satisfied customers preceded you
Celebrating our 10th anniversary this year
Free Shipping from 99,- with UPS

What a lovely weather it has been lately huh? Lovely long summer evenings in the garden and throwing everything on the barbecue. This salad is so delicious, flavorful and healthy, you will almost forget about the meat from the bbq and the baguette!

Recipe

Salmon tartare salad

perfect for BBQ

Course Side dish
Kitchen
Servings 4 portions

Preparation time

Preparation time 25 min
Total 25 min

Equipment

  • Large bowl
  • Sharp chef's knife
  • 2 trays
  • Pan
  • Steamer

Ingredients

  • Large bag of arugula
  • 400 g smoked salmon
  • Bunch of green asparagus
  • 1 cucumber
  • 5 eggs
  • 2 shallots
  • 200 ml of low-fat yogurt
  • 1/2 lemon
  • Full handful of fresh mint
  • Small handful of fresh parsley
  • Pepper & Salt
  • Olive oil

Salmon tartare salad

    1. Wash the asparagus, cut the hard bottom off and cut into sloping pieces of about 2 cm. Place a pan with plenty of water on the heat and sprinkle a lot of salt in it. Add the asparagus, apply the water to the kook, Let it cook for only 30 seconds and then remove the asparagus from the water again. Then rinse them under the cold tap.
    2. You wash the cucumber, cut in half and then into sloping pieces, just like the asparagus. The eggs kook You until they are just not completely hard (or how you like them best on a salad).
    3. Now we make the salmon tartar: chop the shallots very finely, in very small cubes. Take a little bit of the mint and finely chop it.
    4. The finely chopped salmon, shallots and mint and mix in the container together with some olive oil, pepper and salt.
    5. Finally, we make a fast dressing: you finely chop the rest of the mint and parsley. Squeeze the lemon and put the juice together with the yogurt and fresh herbs in a container. Season with salt and pepper. The dressing is fairly liquid - this should be.
    6. We are going to make up the salad: start filling the bowl with arugola. Then place the asparagus and cucumber on it. Then divide the salmon tartar over it and finally you put the eggs (nicely cut into segments) on top. Sprinkle some dressing over it and serve the rest next to it. Enjoy your meal!

Get inspired and discover exclusive deals!

Subscribe to our newsletter now and receive weekly top deals.