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THYMEFORME
Warm smoked salmon with green asparagus, capers and egg
A delicious luxury appetizer! Hot smoked salmon, green asparagus, capers and hard boiled eggs.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. In the meantime, remove the woody underside of the green asparagus and scoop the asparagus with the oil.
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Heat the grill pan and grill the asparagus for 5 minutes. Regularly.
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Meanwhile, clean half the lemon and squeeze out that half.
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Mix 1½ tbsp lemon juice, oil, mustard, pepper and salt to vinaigrette.
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Let the eggs scare under cold running water. Peel them and use a fork. Slice the parsley and mix through the oak.
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Season with pepper and salt.
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Spread the asparagus on the plates and spread the oak, the warm smoked salmon flakes and the caper's knife over it. Drizzle with the vinaigrette and serve.
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Nutrition
205Calories
Sodium15% DV360mg
Fat23% DV15g
Protein28% DV14g
Carbs1% DV3g
Fiber4% DV1g
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