Potato and asparagus roesti with smoked salmon and salad bouquet
Ingredient list
Roesti
150 g waxy potatoes
2 spears white asparagus
1 spear green asparagus
100 g smoked salmon
50 g leaf lettuce
Salt, pepper, nutmeg, sunflower oil
Vinaigrette
2 tablespoons white wine vinegar
1 tsp medium hot mustard
3 tbsp. sunflower oil
1 tsp. olive oil
Chili, parsley, salt, pepper, sugar
How to do it:
Roesti
- Peel the asparagus and cut off the woody ends. Finely grate asparagus spears, peel potatoes and grate finely as well. Mix asparagus and potato rasps and season with salt, pepper and nutmeg.
- Heat oil in a frying pan and place small portions of the asparagus and potato mixture in the pan, press flat and fry on both sides until golden brown.
Vinaigrette
- For the vinaigrette, whisk together vinegar, mustard, salt, pepper, sugar, chili and parsley until sugar and salt are dissolved. Whisk in sunflower and olive oil drop by drop and let sit.
- Mix salad with vinaigrette and let stand.
Dressing
Finally, arrange the potato and asparagus hash browns with the smoked salmon. Drizzle the vinaigrette over the salad and also decorate the plate.
Our tip
Fresh sprouts are suitable as a highlight.
