Ingredients
- 700g Flensted Creamed Potatoes (010281)
- 2 eggs
- 1 bunch spring onions
- 6 pieces of salmon
- 12 asparagus spears
- 1 bag lamb's lettuce
- Butter for frying salmon
- Salt and pepper
- Herb Cream
Preparation
Potato Tops with Pan-Fried Salmon and Steamed Asparagus
Whisk eggs and spring onions together in a bowl and fold in the creamed potatoes. Distribute the potato mixture into, for example, silicone muffin molds, small foil molds, or other small molds.
Bake the potato portions for approx. 30 min. at 175°C in a convection oven.
Salmon
Pat the salmon pieces dry with a paper towel.
Sear the salmon skin-side down in a hot pan with butter.
Sprinkle with salt and pepper.
After about 7 minutes, turn the salmon and cook for a few more minutes.
Asparagus
Bring a pot of lightly salted water to a boil, then carefully add the green asparagus.
Let them cook for 40-50 seconds, then remove them.
Serve on a plate with a base of lamb's lettuce and herb cream (homemade if preferred).
Garnish with small rings of spring onion.
