members recipes

Ingredients
Hot-smoked trout (or salmon)
10 cuttings white asparagus
Cherry Tomatoes
½ packaging of rucola & lettuce
1 lemon
Natural nonfat yogurt 250 g
Tbsp Dijon mustard
Butter
Spices (salt, black pepper, paprika)

Method
Remove fish fillet and divided into small pieces.

Salad and rucola rinse and drain.

Cherry tomatoes, cut in half.

Asparagus boil 5 minutes in boiling salted water, drain in a colander and tilt. Then FRY without oil for grilling pan, sprinkle a small piece of butter and sprinkle lemon juice (1 tbsp), mix well and leave for several minutes.

Take a large bowl and break into lettuce, add rucola and halved tomatoes, sprinkle with pepper, salt and sprinkle lemon juice, mix. Add slices of smoked trout and chopped small sliced the lower part of the asparagus stalks, asparagus tops leave for decoration.

Again all mix and cook mix from the yoghurt with mustard and juice from asparagus.

Shed this sauce on salad not stir, put over asparagus tops, add leaves of rucola and sprinkle with ground paprika. You can bring your salad to the table with crispy bread and a glass of white wine. Bon Appetit!