Potato pancakes with asparagus and salmon

Name: Potato pancakes with asparagus and salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS grainy mustard; 7-10 Tbsp white pepper; 5 TABLESPOONS Oil; 500 g new potatoes; 1 Egg Yolk; 2 TABLESPOONS butter/margarine; 4 discs (approx. 125 g) Smoked salmon; 7-10 Tbsp lemon wedges and; 7-10 Tbsp Dill

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS grainy mustard
7-10 Tbsp white pepper
5 TABLESPOONS Oil
500 g new potatoes
1 Egg Yolk
2 TABLESPOONS butter/margarine
4 discs (approx. 125 g) Smoked salmon
7-10 Tbsp lemon wedges and
7-10 Tbsp Dill

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with 1 pinch of sugar for about 15 minutes
2
For the marinade, mix lemon juice, mustard and 2 tablespoons of the asparagus stock. Season with salt and pepper. Stir in the oil
3
Remove the asparagus and cut into pieces. Mix with the marinade and let it stand for a while
4
Peel, wash and roughly grate the potatoes. Mix with egg yolk, season with salt and pepper. Heat the fat in portions in a frying pan and fry about 12 crispy golden brown potato pancakes.
5
Arrange potato pancakes, asparagus salad and salmon on plates. Garnish with lemon and dill to taste
6
Drink: light white wine