Recipe Information

• Servings: 2
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• For the Salad:
  • 100 g salmon mousse
  • 4 white asparagus spears
  • 1 orange
  • 2 sprigs of chives or 1 spring onion
  • 3 tablespoons olive oil
  • 1 tablespoon white vinegar
  • A pinch of fleur de sel (or sea salt)
  • Freshly ground black pepper

Instructions

1. Peel and cook the white asparagus in boiling water for 15 to 18 minutes, until tender but still slightly crisp.
2. Segment the orange and remove the peel and pith.
3. Transfer the asparagus under cold water to halt cooking.
4. Cut the asparagus into small pieces.
5. In a salad bowl, mix the olive oil, vinegar, orange segments, asparagus, a pinch of fleur de sel, and a few turns of black pepper.
6. Serve the asparagus salad in a bowl, placing a small quenelle of salmon mousse on top. Garnish with chopped chives.
7. Enjoy your dish!

Notes

If you’re looking for variations, consider adding a little lemon zest for an extra citrusy kick.

Recipe Tips

• Make sure not to overcook the asparagus; they should retain a bit of crunch for the best texture.
• For a more refined presentation, use a ring mold to shape the asparagus salad in the bowl.

Nutritional Information

Approximately 250 calories per serving.

FAQs

Can I use canned salmon instead of mousse?

Yes, canned salmon works well too. Just mix it with cream cheese to achieve a mousse-like texture.

What can I serve this dish with?

This dish pairs nicely with crusty bread or a light salad.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to two days.

Can I make this dish ahead of time?

Yes, you can prepare the salad in advance and add the mousse just before serving to maintain freshness.

What other vegetables can I use instead of asparagus?

Blanched green beans or zucchini ribbons make excellent substitutes.