Ingredients
- 700 g Flensted Creamy 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 the eggs and spring onions together in a bowl, then fold in the creamy potatoes. Divide the potato mixture between silicone muffin moulds, small foil moulds or other small baking moulds.
Bake the potato tops for approximately 30 minutes in a fan-assisted oven at 175°C.
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 the boil and carefully place the green asparagus in the water.
Let them cook for 40–50 seconds, then remove them from the water.
Serve on a plate with a base of lamb's lettuce and herb cream (homemade if preferred).
Garnish with small rings of spring onion.
