• 16 Fingerlings potatoes
  • 12 asparagus
  • 2 eggs
  • 375 ml (1 cup) of mesclun
  • 1 package of 120 gr of smoked salmon
  • 15 ml (1 tablespoon) of olive oil
  • 15 ml (1 tablespoon) of lemon juice
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  • In a casserole with salted boiling water, cook potatoes for 18 to 20minutes. Add asparagus in the casserole 4 minutes before the end of cooking. Then drain.
  • Meanwhile, cook eggs for 10 minutes in another casserole with boiling water. Empty the water from casserole. Fill the casserole with cold water to cool down the eggs.
  • Slice potatoes in halfs on the lenght. Shelled eggs then slice.
  • In plates, lay down potatoes. Add asparagus, mesclun, eggs slices and smoked salmon. Spray with a bit of oil and also if desired with lemon juice. Pepper.

Chef's notes