Asparagus Salad with Salmon Mousse

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Asparagus Salad with Salmon Mousse
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Health Score:
74 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
351
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie351 cal.(17 %)
Protein15 g(15 %)
Fat29 g(25 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.1 μg(11 %)
Vitamin E8 mg(67 %)
Vitamin K65.4 μg(109 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8 mg(67 %)
Vitamin B₆0.3 mg(21 %)
Folate209 μg(70 %)
Pantothenic acid1.2 mg(20 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C38 mg(40 %)
Potassium615 mg(15 %)
Calcium114 mg(11 %)
Magnesium51 mg(17 %)
Iron1.7 mg(11 %)
Iodine18 μg(9 %)
Zinc0.9 mg(11 %)
Saturated fatty acids13.7 g
Uric acid43 mg
Cholesterol79 mg
Complete sugar6 g

Ingredients

for
6
Ingredients
3 sheets white gelatin
2 shallots
10 grams butter
200 grams Whipped cream
250 grams Smoked salmon
150 grams Crème fraiche
salt
freshly ground pepper
lemon juice
1 kilogram Asparagus
1 pinch sugar
3 Tbsps White vinegar
2 tsps Dijon mustard
3 tsps sweet Mustard
3 Tbsps vegetable oil
2 bunches Cress
How healthy are the main ingredients?
Whipped creamCressMustardsugarshallotsalt

Preparation steps

1.

Soak the gelatine in cold water. Peel and dice the shallots. Heat the butter in a skillet and saute the shallots until soft. Pour the cream into the pan, add the softened gelatin and cook until dissolved. Let cool.

2.

Cut the salmon into pieces, transfer to a blender and puree along with the shallot cream. Transfer to a bowl, fold in the crème fraîche, season with salt, pepper and lemon juice, cover and refrigerate.

3.

Remove the tough bottoms of the asparagus. Peel the asparagus and cook in a pot of lightly salted water with a pinch of sugar about 10 minutes until al dente. Drain, reserving the asparagus cooking water.

4.

In a bowl, whisk together the vinegar,  mustard and oil. Whisk in 2-3 tablespoons of the asparagus cooking water, season with salt and pepper.

Using 2 teaspoons, scoop portions of the salmon mousse onto plates. Arrange the asparagus around the mousse, drizzle the asparagus with the mustard vinaigrette and serve garnished with watercress.