Asparagus Salad with Salmon Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 65.4 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
