Salmon, Asparagus and Fresh Herb Salad

Ingredients

• 6 stalks green asparagus
• Salt
• 1 Zucchini
• 1 handful mixed herbs (e.g., dill, chervil, parsley, chives)
• 4 blue plums
• 150 g yogurt
• 3 tbsp vegetable broth
• 2 tbsp Sour cream
• 1 tbsp horseradish (jarred)
• Salt
• pepper (ground)
• 1 tsp lemon juice
• 300 g smoked salmon

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the woody ends and cut the stalks crosswise in half. Place in boiling salted water and simmer gently for about 15 minutes. Remove, shock in cold water and drain. Wash, peel and slice the zucchini lengthwise into very thin slices or shave with a mandoline. Rinse the herbs, discard stems, dry thoroughly and pluck leaves.

2. 2.

   Wash the plums, halve them, pit and cut into wedges as desired.

3. 3.

   Whisk the yogurt with the broth, sour cream and horseradish for the dressing; season with salt, pepper and lemon juice.

4. 4.

   Arrange salmon slices on plates, mix herbs with zucchini slices, asparagus and plums, arrange over the salmon and drizzle with the yogurt dressing before serving.