Nordic plate

Name: Nordic plate
Prep time: 33 min
Cook time: 18 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 16 Fingerlings potatoes; 12 asparagus; 2 eggs; 375 ml (1 cup) of mesclun; 1 package of 120 g of smoked salmon; 15 ml (1 tablespoon) of olive oil; 15 ml (1 tablespoon) of lemon juice

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Author: Les Cultures de chez nous

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Preparation 15

Baking 18

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

16 Fingerlings potatoes
12 asparagus
2 eggs
375 ml (1 cup) of mesclun
1 package of 120 g of smoked salmon
15 ml (1 tablespoon) of olive oil
15 ml (1 tablespoon) of lemon juice

Preparation

Side-by-side mode

In a casserole with salted boiling water, cook potatoes for 18 to 20 minutes. Add asparagus to the casserole 4 minutes before the end of cooking, then drain.
Meanwhile, cook eggs for 10 minutes in another casserole with boiling water. Empty the water from the casserole. Fill the casserole with cold water to cool down the eggs.
Slice potatoes in half over the length. Shelled eggs then slice.
In plates, lay down potatoes. Add asparagus, mesclun, egg slices and smoked salmon. Spray with a bit of oil and, if desired with lemon juice. Pepper.