1 litre mixed salad, e.g. rucola, spinach leaves and red chard
10 radishes
1 red onion
200 g green asparagus
2 ripe avocados
4 eggs
3-400 g smoked fish, e.g. salmon or mackerel

Dressing
1 pasteurised egg yolk
1 clove of garlic, crushed
Small pinch salt
1 pinch ground black pepper
2 tsp Dansukker Dark Muscovado Sugar
1 tbsp white wine vinegar
1 dl rapeseed oil

Rinse the lettuce and leave to drain on a cloth or paper towel. Rinse the radishes and cut into slices. Peel, halve and slice the red onion. Bring the water to the boil with a little salt, and add the asparagus. Remove the pan from the heat and leave the asparagus in the water for 5-10 minutes. Peel the avocados, remove the stones, and cut into boats. Cook, peel and halve the eggs. Clean the fish and cut into smallish pieces. Arrange all the ingredients on plates or a large serving dish. Mix together the ingredients for the dressing and pour over the salad or serve by the side.