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Smoked salmon with a salad of asparagus ribbons
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Ingredients
Directions
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Peel the asparagus one by one with a peeler from the cup down. Put the asparagus in a row. Cut the cups 5 cm off and cut off the woody ends. Arrange the asparagus with the peeler in long, thin ribbons.
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Squeeze the orange and raps into the peel. Finely chop the tarragon. In a bowl, beat the orange juice with rind, tarragon, mustard, walnut oil, salt and freshly ground pepper to make a dressing. Spoon in the asparagus ribbons and leave to marinate for 15 minutes.
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Boil the asparagus cups for 3 minutes in a saucepan with plenty of boiling water with a little salt and let stand for another 5 minutes. Then rinse them in a sieve under cold running water and let them cool down.
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Cut the strawberries into slices. Spread the salmon slices on a plate and spoon the asparagus salad in the middle. Put the asparagus tips and the slices of strawberry on top.
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Nutrition
275Calories
Fat29% DV19g
Protein36% DV18g
Carbs2% DV7g
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