Asparagus-Salmon-Rolls

Name: Asparagus-Salmon-Rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 kg white asparagus; 4 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Sunflower oil; 4 TABLESPOONS Wine vinegar; 2 TABLESPOONS Mustard; 1 TABLESPOON Honey; 1 bunch of dill; 16 discs Graved salmon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g baby potatoes
1 kg white asparagus
4 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Sunflower oil
4 TABLESPOONS Wine vinegar
2 TABLESPOONS Mustard
1 TABLESPOON Honey
1 bunch of dill
16 discs Graved salmon

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Wash and peel the asparagus and cut off the woody ends.
2
Heat the butter in portions in a large pan and fry the asparagus in portions for about 10 minutes while turning. Season with salt and pepper. Heat 4 tablespoons of oil and fry the potatoes for about 15 minutes, turning them over.
3
Season with salt. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 2 tbsp. of oil drop by drop. Wash the dill, shake dry, pluck the dill flags from the stalks and stir into the vinaigrette, except for a little bit for sprinkling.
4
Put the whole asparagus back into the pan, add 1/8 litre of water and simmer for about 5 minutes with the lid closed. Lift the finished asparagus out of the pan, let it cool down briefly and roll it into 16 packets, each with a slice of salmon.
5
Arrange asparagus parcels and potatoes on plates. Drizzle with mustard sauce and sprinkle with dill.