Asparagus wrapped in smoked salmon and mousseline cream
Ingredients
Instructions
- 16 white asparagus
- 8 slices smoked salmon
- 1 egg
- 1 tbsp. coffee Shave of fine mustard
- Oil
- 8 sprigs of dill
- Salt
- Pepper
- Clean and carefully peel the white asparagus up to the top of the asparagus. Cut the end of their stem, harder, about 2 cm.
- Bring a large pot of salted water to a boil. Place the asparagus lying there and cook them for 20 minutes at a simmer.
- Meanwhile, in a small bowl, whisk the egg yolk with the mustard and a pinch of salt. Leave to stand for 2 minutes, then add the oil in a thin stream, very gradually, while whisking until you obtain a firm mayonnaise. Book.
- Thoroughly clean the mixer beaters and whip the egg white until stiff. Gently fold it into the mayonnaise.
- Cut each slice of smoked salmon in 2, so as to obtain 16 long strips. Roll each asparagus in a strip of smoked salmon, and possibly hold with a wooden pick.
- Serve the asparagus in a salmon roll, warm or cold, with the mousseline sauce and chopped dill on top.
Asparagus wrapped in smoked salmon and mousseline cream
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