Smoked Salmon and Asparagus Tartlets

Ingredients

• 1 bundle arugula
• 1 bundle Thai asparagus
• 4 tbsp Sour cream
• 1 tsp Honey
• Salt
• Pepper
• 150 g smoked salmon (sliced)
• 1 shallot (finely chopped)
• 1 cucumber (4 cm piece)
• 2 tbsp dark balsamic vinegar

Instructions

1. 1.

   Blanch the asparagus briefly, shock in ice water and drain. Cut half into small pieces.

2. 2.

   Wash the arugula, remove stems and dry. Finely chop half of it.

3. 3.

   Combine chopped asparagus and arugula with sour cream and honey; season with salt and pepper.

4. 4.

   Arrange both plates with a ring of cucumber slices. Place some asparagus sticks on top and decorate the rim alternately with balsamic dots and shallot piles.

5. 5.

   Place a ring on the cucumber and line the walls with salmon, then fill with the sour cream salad. Carefully remove the ring, arrange remaining arugula and asparagus decoratively over the salmon salad and serve.