Asparagus-Salmon Cocktail

Name: Asparagus-Salmon Cocktail
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes; 1 collar green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 100 g light salad cream; 2-3 TABLESPOONS Schmand; 7-10 Tbsp Juice of 1/2 orange; 20 g Radish or alfalfa sprouts

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g baby potatoes
1 collar green asparagus
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
100 g light salad cream
2-3 TABLESPOONS Schmand
7-10 Tbsp Juice of 1/2 orange
20 g Radish or alfalfa sprouts

Directions

1
Wash the potatoes and cook for about 20 minutes. Wash the asparagus and peel the lower third, if necessary, and cut the woody ends off generously. Cut the asparagus into pieces and stew in little boiling salted water for about 7 minutes. Drain and let cool off
2
Clean, wash and quarter the radishes. Quench the potatoes, let them cool down a bit and peel them. Depending on the size, halve or quarter them. Cut salmon into cubes
3
Mix salad cream, sour cream and orange juice until smooth. Season to taste with salt and pepper
4
Mix potatoes, asparagus, radishes, salmon and sauce. Leave to soak for about 30 minutes. Select the sprouts, wash and drain well. Season salad to taste again if necessary. Arrange and garnish with sprouts