Lukewarm salad of green asparagus with smoked trout
Time
Preparation time: 25 min.
Cooking or baking time: 13 min.
Total preparation time: 38 min.
The asparagus season has not started in Germany yet, but green asparagus is almost always only from abroad ... and the first is already in the self-service markets.
Here I present you a recipe that has been with us: Lukewarm salad of green asparagus with smoked trout.
ingredients
salad
- 1 kg asparagus green
- 400 g trout fillet smoked
vinaigrette
- 1 large bunch of dill, finely chopped
- 1 lemon, the juice of it and some zest
- 3 spring onions cut into fine rings
- about 100 g small tomatoes halved
- 80 ml of walnut oil
- Salt, sugar and pepper to taste
preparation
- Clean the green asparagus (peel only the lower third of the asparagus and cut off the woody end), cut the heads off the sticks and cut the sticks into oblique pleasing pieces.
- Cook the asparagus in a mixture of 300 ml of boiling water, with a pinch of salt and sugar for about 6-7 minutes.
- Add the asparagus heads approx. 2 minutes before the end of the cooking.
- Roughly pick the trout fillets.
- Drain the asparagus.
- Mix the vinaigrette from the juice, the zest of the lemon, the walnut oil and salt, sugar, pepper and season to taste.
- Add the spring onion and dill and fold in.
- Put the warm asparagus pieces in a suitable bowl, add the vinaigrette and fold in.
- Fold in the tomato pieces and carefully lift the shredded trout fillets underneath.
A piece of ciabatta or flatbread tastes great.
