Asparagus Salmon Rolls

Ingredients

• 1 kg new potatoes
• 24 spears of asparagus (about 1 kg)
• Salt
• 1 tsp sugar
• 2 limes
• 4 tbsp oil
• Pepper
• 3 sprigs parsley
• 1 tbsp butter
• 16 slices smoked salmon
• 2 tbsp Maille Dijon mustard
• 5 tbsp sour cream
• 2 tbsp milk

Instructions

1. 1.

   Wash potatoes and cook in boiling water for 20–25 minutes.

2. 2.

   Wash, peel, and trim the woody ends of asparagus. Cook asparagus in salted water with sugar for about 15 minutes until just tender.

3. 3.

   For the vinaigrette halve a lime and squeeze out juice. Whisk 3 tbsp lime juice with 1 tbsp cold water, season with salt, pepper, and a touch of sugar. Fold in 2 tbsp oil.

4. 4.

   Remove asparagus from water and pour over the vinaigrette. Let cool slightly warm.

5. 5.

   Drain potatoes and peel. Finely chop parsley. Heat 2 tbsp oil in a pan. Brown potatoes all around until golden brown. Finally add butter and parsley, seasoning with salt.

6. 6.

   Let asparagus drain briefly, catching the vinaigrette. Wrap three spears of asparagus in two slices of smoked salmon each.

7. 7.

   Whisk together Maille Dijon mustard, sour cream, and milk; season with salt, pepper, and the remaining vinaigrette.

8. 8.

   Wash a lime, dry peel it, and cut into thin wedges. Arrange the asparagus‑salmon parcels with sauce and potatoes on a plate, garnishing with lime wedges.