Ingredients
- 2 kg Danika Creamy Potatoes (010116)
- 6 eggs
- 2–3 bunches of spring onions
- 16 pieces of salmon
- 48 Asparagus
- about 500g lamb's lettuce
- Butter for frying salmon
- Salt and pepper
- Homemade Herbal Cream
Preparation
Potato tops with pan-seared salmon and steamed asparagus
Whisk the eggs and spring onions together in a bowl, then fold in the creamed potatoes. Divide the potato mixture among, for example, silicone muffin cups, small foil cups, or other small molds.
Bake the potato tops for about 30 minutes in a 175°C convection oven.
Salmon
Pat the salmon pieces dry with a piece of paper towel.
In a hot skillet with butter, sear the salmon skin-side down.
Sprinkle with salt and pepper.
After about 7 minutes, turn the pieces over and cook for a few more minutes.
Asparagus
Bring a pot of lightly salted water to a boil, and gently place the green asparagus into the water.
Let them boil for 40–50 seconds, then remove them from the water.
Arrange on a plate with a bed of lamb's lettuce and homemade herb cream.
Garnish with small spring onion rings
