Salad with smoked trout, asparagus and egg

Name: salad with smoked trout, asparagus and egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 medium sized egg; 350 g fresh green asparagus; 3 el peanut oil; 400 g mushroom mix with pointed sweet pepper and sweet onion; 2 tl dried tarragon; 125 g smoked trout fillet; 100 g oak leaf lettuce melange; 1 tray cress; 2 el capers; 1 fresh baguette

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.

Ingredients

Directions

Boil the eggs for 6 minutes. Rinse them under cold running water. Peel and halve them.
In the meantime, remove the woody underside of the asparagus and halve them.
Heat the oil in a frying pan and fry the asparagus, mushroom mix and tarragon 6 minutes on medium heat. Change regularly.
Meanwhile, divide the trout into pieces and spread the lettuce over a large flat dish.
Scoop the vegetables with the capers and trout through the lettuce. Spread the halved eggs over it and sprinkle with the cress.
Cut the baguette into slices and serve with the salad.