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🍽️ Small tartlets with smoked salmon and asparagus

281 kcal · 30 min · 4 servings

Small tartlets with smoked salmon and asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Bring a pot of water to a boil.
  3. 3. Put the asparagus in the boiling water for a short time (this is called blanching).
  4. 4. Take the asparagus out of the water immediately and put it in cold water to cool it down (this is called shocking).
  5. 5. Let the asparagus drain well.
  6. 6. Cut half of the asparagus into small pieces.
  7. 7. Wash the arugula (a type of leaf salad).
  8. 8. Remove the tough stems from the arugula.
  9. 9. Dry the arugula.
  10. 10. Finely chop half of the arugula.
  11. 11. Take a bowl.
  12. 12. Put the chopped asparagus pieces into the bowl.
  13. 13. Put the chopped arugula into the bowl.
  14. 14. Put sour cream into the bowl.
  15. 15. Put honey into the bowl.
  16. 16. Mix all ingredients in the bowl well together.
  17. 17. Season the mixture with salt.
  18. 18. Season the mixture with pepper.
  19. 19. Take two plates.
  20. 20. Cut cucumbers into thin slices.
  21. 21. Arrange the cucumber slices on each plate in a circular shape (this is called a rosette).
  22. 22. Place some whole asparagus spears on the cucumber rosettes.
  23. 23. Take balsamic vinegar.
  24. 24. Dab small spots with balsamic vinegar on the plate rim.
  25. 25. Cut shallots (a type of small onion) into small piles.
  26. 26. Place the shallot piles alternately with the balsamic spots on the plate rim.
  27. 27. Take a ring-shaped object (e.g., a cake ring).
  28. 28. Place the ring on the cucumbers.
  29. 29. Cut the smoked salmon into strips.
  30. 30. Place the salmon strips on the inside of the ring so that the walls are lined.
  31. 31. Fill the sour cream salad mixture into the ring.
  32. 32. Carefully pull the ring off upwards.
  33. 33. Take the remaining arugula.
  34. 34. Take the remaining asparagus.
  35. 35. Decorate the salmon salad with the remaining arugula and asparagus.
  36. 36. Serve the tartlets.

Nutrition per serving