Nordic plate
15
18
4
No
Ingredients
- 16 Fingerlings potatoes
- 12 asparagus
- 2 eggs
- 375 ml (1 cup) of mesclun
- 1 package of 120 g of smoked salmon
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of lemon juice
Preparation
Side-by-side mode
- In a casserole with salted boiling water, cook potatoes for 18 to 20 minutes. Add asparagus to the casserole 4 minutes before the end of cooking, then drain.
- Meanwhile, cook eggs for 10 minutes in another casserole with boiling water. Empty the water from the casserole. Fill the casserole with cold water to cool down the eggs.
- Slice potatoes in half over the length. Shelled eggs then slice.
- In plates, lay down potatoes. Add asparagus, mesclun, egg slices and smoked salmon. Spray with a bit of oil and, if desired with lemon juice. Pepper.
