Ensalada de tartar de salmón

Ingredientes

• Large bag of arugula
• 400 g smoked salmon
• Bunch of green asparagus
• 1 cucumber
• 5 eggs
• 2 shallots
• 200 ml low-fat yogurt
• 1/2 lemon
• A generous handful of fresh mint
• Small handful fresh parsley
• Salt & pepper
• Olive oil

Preparación

1. 1

   Wash the asparagus, trim off the woody ends and cut them on the diagonal into pieces of about 2 cm. Put a pan with plenty of water on the heat and add a good pinch of salt. Add the asparagus, bring the water to a boil, let it cook for only 30 seconds and then remove the asparagus from the water. Afterwards rinse them under cold tap water.Wash the cucumber, cut it in half and then into diagonal slices, just like the asparagus. Cook the eggs until they're just shy of hard (or to whichever doneness you prefer on a salad).Now make the salmon tartare: finely chop the shallots into very small dice. Take a small amount of the mint and chop it finely.Mix the finely chopped salmon, shallots and mint together in a bowl with a little olive oil, salt and pepper.Finally make a quick dressing: chop the remaining mint and the parsley finely. Squeeze the lemon and combine the juice with the yogurt and fresh herbs in a small bowl. Season with salt and pepper. The dressing is fairly loose — that's how it should be.Let's assemble the salad: start by filling the bowl with arugula. Then arrange the asparagus and cucumber on top. Spread the salmon tartare over that and finally place the eggs (nicely cut into wedges) on top. Drizzle some dressing over it and serve the rest on the side. Enjoy!