Asparagus and smoked fish salad

Name: Asparagus and smoked fish salad (Spargelsalat mit geräuchertem Fisch)
Cuisine: German
Ingredients: 600 g/1 lb 6 oz white asparagus, peeled and cut diagonally into 1cm/½in pieces; 300 g/11 oz green asparagus, peeled and sliced as above; 1 onion, finely sliced; 15 ml/1 tbsp cider vinegar; 15 ml/1 tbsp apple juice; 10 cherry tomatoes, halved; 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 400 g/14 oz mixed smoked fish (salmon, trout, eel, mackerel or halibut); 200 ml/7 fl oz/scant 1 cup yogurt; 200 ml/7 fl oz/scant 1 cup sour cream; 5 ml/1 tsp medium-hot mustard; juice of ½ lemon; 2 hard-boiled eggs, separated into yolk and white; 10 ml/2 tsp sunflower oil; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; 150 g/5 oz fresh herbs (chervil, parsley, chives, watercress, sorrel, borage and salad burnet), very finely chopped; salt, ground white pepper, sugar; salt, ground white pepper, sugar; salt, ground white pepper, sugar

Spargelsalat mit geräuchertem Fisch

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

A mixture of white and green asparagus with cherry tomatoes makes this a colourful salad with an intense flavour. It is accompanied by Frankfurt green sauce, which is served with many dishes involving fish or pan-fried meat. The classic recipe includes seven different fresh herbs, but if you can’t find them all just use larger quantities of the ones you have.

Ingredients

Europe
Germany
Fish course
Pescatarian
Gluten-free

Ingredients

Method