Easter salad
Ingredients
2 salmon fillets, 125 g each
1000 ml water
5 g salt
15 g Dansukker Granulated Sugar
10 white peppercorns
500 ml salad leaves (any type)
100 g frozen green asparagus
100 g freshly smoked salmon
250 g unpeeled prawns, frozen or fresh
4 boiled eggs
Dressing
50 ml mayonnaise
150 ml crème fraîche
Generous pinch salt
Generous pinch white pepper
1/2 tsp Colman’s mustard powder
5 g Dansukker Icing Sugar
50 ml dill, finely chopped
50 ml parsley, finely chopped
100 ml spring onion, finely chopped
Garnish
Fresh dill
Instructions
Rinse the salmon fillets in cold water. Put the water, salt, sugar and peppercorns in a saucepan and bring to the boil. Add the salmon and bring back to the boil. Take the saucepan off the heat and leave to stand for 15-20 minutes.
Rinse the salad leaves and drain on kitchen paper. Arrange the salad leaves on individual bowls or plates. Cut the salmon into pieces and divide it between the bowls/plates.
Bring a litre of water to the boil in a saucepan with a teaspoon of salt. Add the asparagus. Take the saucepan off the heat and leave to stand for 5 minutes. Cut the asparagus into pieces.
Peel the eggs and prawns. Cut the eggs into wedges. Cut the smoked salmon into strips. Arrange the asparagus, eggs, prawns and smoked salmon strips in the bowls/plates. Mix together all the ingredients for the dressing. Spoon the dressing over the salad. Garnish with sprigs of dill. Serve with bread.
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