Easy

Salad

Olive oil

Chives

Crumb bread

tranche

Smoked salmon

Shrimp

Asparagus tip

Soy sauce

Smoked trout

Mayonnaise

tablespoon

Nordic Cocktail

<p><strong>5 min</strong></p><p>Toast the slices of sandwich bread.</p>

<h5>10 min</h5><p>Cut the 100 g of smoked trout fillets into small pieces (about 1 cm square).</p>

<h5>10 min</h5><p>Cut the 100 g of smoked salmon into small pieces (about 1 cm square).</p>

<h5>10 min</h5><p>Cut the 100 g cooked shrimp into small pieces.</p>

<h5>5 min</h5><p>If your shrimp are a little bland (frozen or bought fully cooked), pan fry with a little olive oil or clarified butter to brown them a bit.</p>

<h5>1 min</h5><p>As soon as they are a little toasted, add a tablespoon of soy sauce, then remove from heat and drain.</p>

<h5>5 min</h5><p>Let cool on paper towels.</p>

<h5>5 min</h5><p>Cut the asparagus tips.</p>

<h5>2 min</h5><p>In a salad bowl combine the salmon, trout, shrimp and asparagus tips.</p>

<h5>1 min</h5><p>Add 2 tablespoons of mayonnaise.</p>

<h5>1 min</h5><p>Begin assembly:</p><p>In a bowl or large glass, place a large salad leaf.</p>

<h5>3 min</h5><p>And on the sheet pour the mixture, add the toasted bread crouton, cut into a triangular shape, and sprinkle with some chives.</p><p>Chill before serving.</p>

Easy

59 min

Accompaniment

Salad

Starter

Appetizer

Fish

Servings

4

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

Step #4

Step #5

Step #6

Step #7

Step #8

Step #9

Step #10

Step #11

Step #12

Step #13

Sign in