Salmon salad

Fresh and nutritious salmon salad is great for picnics, dinners and buffets!

Ingredients

• 2 eggs
• 8-10 stalks of green asparagus
• 150 g cold smoked salmon
• 8 radishes
• 200 g boiled potatoes
• half a red onion
• green onions
• salt
• For refueling:
• 3 tbsp. l. olive oil
• 2 tsp dijon mustard
• 1/2 tsp liquid honey
• 1 tbsp. l. white wine vinegar
• salt, freshly ground black pepper

Directions

1. In a saucepan, bring water to a boil, gently place eggs, reduce heat to low and cook for 6 minutes. Place eggs under cold running water. Peel and cut in half.
2. Salmon salad
3. In another high skillet, bring the water to a boil, add a little salt. Place the asparagus in a saucepan so that the top of the shoot, about 3 cm, is above the water. Cook for 2-3 minutes, depending on the thickness. Remove and rinse with cold water. Cut the sprag into 2.5–3 cm pieces.
4. Salmon salad
5. Cut the potatoes into large wedges, the radishes into slices, the onions into half rings.
6. Salmon salad
7. Cut the fish into thin slices.
8. Salmon salad
9. Place all dressing ingredients in a lidded jar and shake well until emulsified. Season with salt and pepper to taste.
10. Put all the salad ingredients except the eggs on a platter and stir a little. Place the eggs on top of the salad and pour over the dressing. Chop green onions thinly and sprinkle on salad.