Asparagus Salad with Pickled Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 14.7 μg | (74 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 130.1 μg | (217 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 49 mg | (408 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 388 μg | (129 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 15.5 μg | (517 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 2,026 mg | (51 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams green Asparagus
- 300 grams white Asparagus
- salt
- 1 Tbsp butter
- sugar
- 1 Tbsp Sherry vinegar
- 5 Tbsps olive oil
- 1 Lettuce
- 1 lemon
- 12 thin slices pickled Salmon
- 4 tsps Salmon caviar (small jar)
- 4 Tbsps Horseradish cream
- fresh Dill
Preparation steps
Rinse and peel asparagus (from green asparagus peel only the lower third of the spears; peel the white asparagus spears from the head). Cut off woody ends. Cook the white asparagus in boiling salted water with 1 tablespoon of butter and a pinch of sugar for 15 minutes until al dente. Cook the green for only the last 10 minutes, as this is cooked faster. Rinse with ice-cold water, drain and cut into 4 cm (approximately 1 1/2 inches) long pieces. Marinate with 3 tablespoons olive oil, sherry vinegar and a pinch of salt.
Remove the leaves completely from the lettuce heart, rinse and drain well.
Cut the heart into quarters, season with salt and drizzle with lemon juice and the remaining olive oil. Mix the asparagus pieces, lettuce and salad heart on plates. Lay 3 rolled salmon slices on top of each. To serve, top with 1 tablespoon horseradish cream, 1 teaspoon salmon caviar and fresh sprigs of dill.
