Green asparagus with salmon tartare and lime vinaigrette

A light and sophisticated dish: tender green asparagus meets finely seasoned salmon tartare, rounded off with a tangy lime vinaigrette. Perfect as a starter or light main course, ideal for spring and summer. The combination of fresh ingredients and harmonious flavors makes this recipe a special treat.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Light main course

Cuisine Modern European cuisine

Servings People

Calories 420 kcal

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

Nutritional values per portion

Calories: 420kcalCarbohydrates: 10gProtein: 24gFat: 28g

Keyword green asparagus, light dish, Lime vinaigrette, Salmon tartare, Spring recipe, Wine accompaniment

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