Spring-fresh and elegant: green asparagus meets fine salmon tartare and a tangy lime vinaigrette
This dish combines tender green asparagus with a delicately flavoured salmon tartare, rounded off with a refreshing lime vinaigrette. The flavours harmonise perfectly and make a light yet tasty starter or light main course.
Ideal wine pairing: Albariño (DO Rías Baixas, Spain)
The Albariño from the Spanish Rías Baixas is known for its lively acidity, mineral freshness and citrus flavours. These characteristics make it the ideal accompaniment for the salmon tartare with lime vinaigrette. The salty minerality of the wine emphasises the flavour of the salmon, while the citrus notes complement the lime vinaigrette. The freshness of the Albariño also harmonises perfectly with the green asparagus and rounds off the taste experience.
Further wine recommendations for this pairing
Sauvignon Blanc (AOC Sancerre, France): With its pronounced acidity and flavours of green peppers and citrus fruits, Sauvignon Blanc from Sancerre complements the freshness of the dish. The wine’s mineral notes harmonise with the green asparagus, while the citrus flavours underline the lime vinaigrette.
Grüner Veltliner (DAC Kamptal, Austria): Grüner Veltliner impresses with its peppery flavour and lively acidity. These characteristics make it an excellent partner for salmon tartare, as it emphasises the flavours of the fish and at the same time supports the freshness of the asparagus.
Vermentino (DOC Liguria, Italy): Vermentino from Liguria brings salty sea notes and citrus flavours that complement the salmon tartare and lime vinaigrette. The slight bitterness of the wine harmonises with the green asparagus and adds depth to the dish.
Riesling Kabinett (Mosel, Germany): A finely tart Riesling Kabinett from the Moselle offers a balanced sweetness and acidity that balances the salmon tartare and lime vinaigrette. The fruity flavours of the wine complement the freshness of the asparagus and create a harmonious taste experience.
Chenin Blanc (AOC Vouvray, France): Chenin Blanc from Vouvray is characterised by its complexity and freshness. The combination of fruity flavours and mineral notes goes perfectly with salmon tartare with lime vinaigrette and green asparagus, creating a complex and balanced pairing.
The recipe:
Green asparagus with salmon tartare and lime vinaigrette
Cooking utensils
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Small pot
- 1 Whisk
- 1 Serving rings (optional)
Ingredients
For the salmon tartare:
- 200 g fresh salmon fillet Sushi quality
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped chives
- 1 teaspoon lemon juice
- Salt and pepper to taste
For the asparagus:
- 250 g green asparagus
- Salt for the cooking water
For the lime vinaigrette:
- Juice of 1 lime
- 1 tsp honey
- 2 Tbsp olive oil
- Salt and pepper to taste
Preparation
Salmon tartare:
- Cut the salmon fillet into fine cubes.
- Mix carefully in a bowl with the Dijon mustard, lemon juice, chives, salt and pepper.
- Cover and chill until ready to serve.
Green asparagus:
- Wash the asparagus and cut off the ends.
- Blanch in lightly salted water for approx. 3-4 minutes, then immediately rinse in ice water.
- Cut into even pieces.
Lime vinaigrette:
- Mix the lime juice with the honey, then add the olive oil.
- Season to taste with salt and pepper.
Dressing:
- Arrange the asparagus on plates.
- Use a serving ring to place the tartare in the middle.
- Drizzle with vinaigrette and optionally garnish with a little lime zest or fresh herbs.
Recommended side dishes:
- Toasted sourdough bread
- Fresh baby spinach salad with pomegranate seeds
- Avocado cream on crackers
