Double Smoked Salmon and Asparagus à la Flamande
with crispy rosti and side saladCalories
:
709 kcalProtein
:
38.6g proteinTotal
:
30 minutesDifficulty
:
EasyProtein Rich
Egg(s) not included
Allergens:
- Sulphites
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
100 grams
Asparagus
600 grams
Potatoes
40 grams
Salad Leaves
1 sachet(s)
Garlic & Herbs
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
5 grams
Parsley
200 grams
Smoked Salmon
(Contains: Fish)
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Butter
1 tbsp
Flour
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat31.6 g
of which saturates12.5 g
Carbohydrate69.1 g
of which sugars5.3 g
Dietary Fiber8.8 g
Protein38.6 g
Salt3.5 g
Potassium1177.7 mg
Calcium29.3 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Grater
Cooking steps
1
- Boil a pot of salted water.
- Peel and grate the potatoes.
- Press the potatoes onto a sieve to squeeze out as much water as possible.
- Place the drained potatoes in a bowl and sprinkle with 1 tbsp flour (per 2P), salt, pepper, garlic and herbs mix and a drizzle of oil.
TIP: You can remove more water by squeezing the grated potato in kitchen paper or a tea towel.
2
- Place a pan over medium-high heat with a good drizzle of oil.
- Portion the potato mixture (aiming for one large rosti per person) and press it into the pan, using the back of a spoon to flatten it. Repeat the process until you've used all the potatoes.
- Fry until golden, 5-7 mins on each side. When turned, flatten with a spatula for more even colour and cooking.
TIP: Use more than one pan to speed up the process if necessary.
3
- Meanwhile, roughly chop the parsley (stalks and all).
- Trim the bottom of the asparagus and discard.
- Add the asparagus to the boiling water for 4-5 mins, until just softened.
- Carefully remove with a slotted spoon. Don't drain the water; it will be used to boil the eggs.
4
- Gently add the egg to the pot of boiling water.
- Simmer gently for 8-10 mins (for a hard-boiled egg).
- Drain and add the eggs to a bowl of cold water. Deshell once cool enough.
- Return the pot to a medium-high heat and melt 2 tbsp butter (per 2P).
- In a bowl, mash the boiled eggs with a fork. Add the parsley and melted butter. Season to taste with salt and pepper.
5
- Toss the salad leaves with half the balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Divide the rostis between plates and top with the dressed salad leaves.
- Tear the smoked salmon into small pieces over the salad.
- Arrange the asparagus on top of each rosti. Season with salt and crack some pepper on top.
- Spoon over the egg mixture.
- Drizzle over the remaining balsamic glaze.
