Ingredients
1 kg white asparagus
½ tsp salt
4 tbsp SIDS RASPBERRY VINEGAR
6 tbsp rice bran oil
1 tsp Wine and Pepper Mustard
1 small onion
300 g salmon chunks
Lettuce leaves
Fresh dill
SIDS SALT & PEPPER to taste
Directions
Wash and peel the asparagus, cut off the ends. Cut the spears into 3 cm chunks. Boil water, add salt then add the asparagus and cook for 10-12 minutes. Remove the spears from the water, drain well and let cool.
Combine SIDS RASPBERRY VINEGAR with SIDS SALT & PEPPER, then whisk in oil and SIDS WINE & PEPPER MUSTARD. Peel, finely chop and add the onion. Divide the salmon into bite-size pieces and combine with the asparagus pieces. Carefully fold in the marinade, cover and chill the salad for about 30 minutes. Arrange the salad on lettuce leaves and garnish with fresh dill.
