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Carrie Murphy
Salad with smoked trout, asparagus and egg
Salad of green asparagus, mushroom mix with pointed pepper and sweet onion, dried tarragon, trout fillet, oakleaf lamella, capers, cress and egg. Serve with baguette.
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Ingredients
Directions
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Boil the eggs for 6 minutes. Rinse them under cold running water. Peel and halve them.
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In the meantime, remove the woody underside of the asparagus and halve them.
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Heat the oil in a frying pan and fry the asparagus, mushroom mix and tarragon 6 minutes on medium heat. Change regularly.
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Meanwhile, divide the trout into pieces and spread the lettuce over a large flat dish.
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Scoop the vegetables with the capers and trout through the lettuce. Spread the halved eggs over it and sprinkle with the cress.
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Cut the baguette into slices and serve with the salad.
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Nutrition
400Calories
Sodium38% DV914mg
Fat23% DV15g
Protein48% DV24g
Carbs14% DV41g
Fiber20% DV5g
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