Smoked Salmon and Asparagus with Remoulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 109 μg | (182 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 eggs
- 2 Pickled cucumbers
- 1 onion
- 1 tsp Mustard
- 4 Tbsps Mayonnaise
- salt
- 2 pinches sugar
- freshly ground peppers
- 500 grams white Asparagus
- 500 grams green Asparagus
- 100 grams Smoked salmon (sliced)
- fresh Chervil (for garnish)
Preparation steps
To make remoulade: Cook eggs in boiling water until hard-boiled, about 10 minutes. Rinse eggs with cold water, then peel and chop. Cut pickle into small cubes. Peel and finely chop onion. Mix eggs with pickle, onion, mustard and mayonnaise. Season with salt, sugar, and pepper.
Peel white asparagus and cut off about 2 cm (approximately 3/4 inch) from the bottoms. Cook asparagus in salted boiling water, about 8 minutes. In the meantime, rinse green asparagus, and cut off about 2 cm (approximately 3/4 inch) from the bottoms. Peel the bottom third of each stalk. Add green asparagus to the pot and finish cooking both types of asparagus, 6-7 minutes more. With a slotted spoon, lift asparagus from cooking water and drain.
Divide asparagus into 4 equal portions and wrap with smoked salmon. Arrange on plates and spoon remoulade over asparagus. Garnish with fresh chervil. Serve at room temperature or cold, as desired.
