Ingredients
- 2 pounds new potatoes
- 2 pounds green asparagus
- 8 or 10 (5 ounces) salmon fillets, skinned
- Home-made vinaigrette, mayonnaise or yogurt
- 1 lemon, zested
- Sal, to taste
- Pepper, to taste
- Chopped chives or salad onions
- Finely chopped chervil
- Diced cucumber
- Fresh chervil or tarragon
Instructions
- Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.
- Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.
Reviews
I made this last night with a few changes—I used blackening spices on the salmon, and grilled it, then let cool to room temp…
Plated with salad frisse on bottom—potato salad in middle—them the salmon portion on the side of mound , garnish with 6 sauted pea pods, and you have all the tastes of spring…wonderful ,even my husband ate his fish. thank you
Plated with salad frisse on bottom—potato salad in middle—them the salmon portion on the side of mound , garnish with 6 sauted pea pods, and you have all the tastes of spring…wonderful ,even my husband ate his fish. thank you