Salad with Salmon, Green Asparagus, Cocktail Tomatoes and Eggs

Ingredients

• 500 g Green Asparagus
• Salt
• 400 g Salmon fillet
• 100 ml dry white wine
• 100 ml fish stock
• 2 sprigs thyme
• 150 g mixed leaf lettuce (e.g. arugula and oakleaf)
• 0.5 cucumber
• 200 g Cherry tomatoes
• 2 hard‑boiled eggs
• 150 g Sour cream
• 2 tbsp lemon juice
• 1 tbsp freshly chopped dill
• 1 pinch sugar
• pepper (ground)
• 1 tbsp chives

Instructions

1. 1.

   Peel the lower third of each asparagus spear and cut the stalks into halves or thirds depending on size. Simmer gently in salted water for about 10 minutes, then shock in cold water and drain well. Rinse the salmon and cube it. Place the cubes on a steamer basket. Bring the wine, fish stock and thyme to a boil, cover and steam the salmon for about 5 minutes.

2. 2.

   Wash, trim and dry the leaf lettuce, then tear into bite‑sized pieces. Peel the cucumber and slice thinly with a mandoline. Wash and halve the tomatoes. Peel the eggs and quarter them.

3. 3.

   Whisk the sour cream with lemon juice and dill; season with salt, sugar and pepper to taste.

4. 4.

   Arrange the asparagus tips decoratively around the rim of serving bowls. Toss the lettuce with the remaining asparagus, tomatoes and cucumber, then fill the bowls. Distribute the salmon cubes and egg quarters on top and drizzle with the dressing.

5. 5.

   Sprinkle chives over the finished salad before serving.