Spargal Lachs Salat

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Spargal Lachs Salat (Asparagus with Salmon Salad) is a whole meal in itself, and a truly authentic German ethnic food experience. Super tasty and filling!

Spargal Lachs Salat Recipe-

Ingredients:

(serves 4)

  • 2 lbs. white asparagus
  • ½ tsp. salt for boiling, plus more for marinade
  • ½ tsp. sugar for boiling, plus more for marinade
  • 4 tbsp. raspberry balsamic vinegar
  • 6 tbsp. canola oil
  • 1 tsp. grainy mustard
  • 1 small white onion, peeled and chopped fine
  • 12 to 16 oz. smoked salmon, broken into chunks
  • 4 large eggs, boiled, peeled, and quartered
  • Fresh iceberg lettuce leaves, rough chopped
  • fresh dill weed
  • freshly ground black peppercorns, to taste, for marinade
  • croutons, for garnish
Directions:
  1. Wash the asparagus, trim off the tough bottom ends, and chop the spears into 1-1/2” long pieces.
  2. Put the asparagus pieces into a large cooking pot, with just enough water to not quite cover them. Add the salt and sugar and bring the water to a rolling boil. Cover the pot and let the asparagus steam/boil for about 5 or 6 minutes—until fork tender, but not mushy in texture. The time will depend on the thickness of your asparagus spears.
  3. Drain the water off the asparagus well, then set aside and allow to cool.
  4. Make the marinade (which doubles as the salad dressing) by combining the raspberry vinegar with sugar, salt, and pepper in a large mixing bowl, and then whisking in the mustard and oil. Add in the onion, stir and blend together well.
  5. Mix together the salmon chunks (should be bite-sized) and asparagus pieces in another large bowl, then pour the marinade over them, gently toss and blend, making sure all pieces of fish and asparagus are coated, then refrigerate for at least a half an hour.
  6. While the Spargal Lachs Salat is marinating, hard boil the eggs, peep and quarter them.
  7. To serve your Spargal Lachs Salat, place a bed of lettuce leaves on each serving plate, then a generous helping of the marinated ingredients, add also 4 boiled egg quarters, and garnish with croutons and fresh dill. Have a peppermill grinder on the table for those who wish some freshly ground black pepper on their salad.

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