serves 2
4 salmon steaks, hot smoked and
skinned
100g new potatoes, cooked and
chopped (use celeriac if you are on a
very low carb diet)
100g asparagus tips
2 tsp. parsley, finely chopped
2 tsp. mint leaves, finely chopped
2 spring onions, chopped
70g radishes
1½ tbsp. lemon juice
75ml olive oil
Method
Boil some water in a medium sized pan.
Boil the potatoes until cooked.
Place the asparagus tips in the water for 2 minutes towards the end.
Drain the water and wait for the potatoes and asparagus to cool.
Combine the potatoes, asparagus, parsley, mint, spring onions and radishes
Place the asparagus, celeriac, salad, onions, radishes and herbs in a big
bowl.
Mix the lemon juice and olive oil to make a dressing.
Drizzle two thirds of the dressing onto the salad mixture and mix well.
Spread onto a large flat dish.
Then break the salmon onto this mixture and sprinkle with the chopped
onions.
For the final touch, drizzle with the rest of the dressing.
Nutritional value per serving
Calories 300 | Total Fat 19.5g | Saturated Fat 3.5g | Carbohydrates 13.5g | Fibre 2.1g | Protein 21.7g
Other info:
This dish is a real delicacy.
It is a perfect combination of
sumptuous smoked salmon and
delicate celeriac, asparagus and
herbs.
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