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Warm smoked salmon and potato-asparagus salad

Warm smoked salmon and potato-asparagus salad with potato-saffron chips, horseradish cream, arugula cream, and mustard caviar.

Ingredients

100gFull-fat crème fraîche
Chives (to taste)
2Grated white onion
10gGrated horseradish
Salt (to taste)

100gRocket
4Sunflower oil

2Rocket oil
Salt (to taste)
60gEgg white
60gYogurt

100gCharlotte potato
8gChives
1units.itemsCooked white asparagus
35gPickles mayonnaise

100gCharlotte potato
50gEgg white
Chicken stock
Salt (to taste)
0.5Saffron powder

Warm smoked salmon
Mustard caviar

Preparation

  1. Finely chop the chives.
  2. Mix the remaining ingredients and whisk until airy.
  3. Fold in the chives.

  1. Blend the arugula smooth in the sunflower oil.
  2. Strain the mixture.

  1. Mix the yogurt with the egg white.
  2. Place an immersion blender in the mixture and gradually blend in the arugula and salt until a smooth cream forms.

  1. Peel the potato and cut into brunoise.
  2. Cook until al dente in broth and rinse cold.
  3. Mix with the mayonnaise.
  4. Cut the asparagus into pieces and mix.
  5. Finely chop the chives and mix into the salad.

  1. Boil the peeled potato until fully cooked in chicken stock with the saffron powder.
  2. Blend this together with the egg white in the food processor until smooth.
  3. Season with salt.
  4. Spread this thinly on a silicone drying mat and place in a (dry) oven at 70°C for about 1 to 2 hours until crisp.

  1. Place some warm smoked salmon in the center of the plate.
  2. Spoon the salad on top.
  3. Arrange the two creams around it, garnish with the potato chips, and spoon some mustard caviar on top.