Make potatoes with the skin, peel, cool a little, cut into quarters lengthwise, put in a suitable bowl. Season the vegetable soup with a little saffron, bring to a boil and pour over the potatoes immediately. Leave to simmer for about 1 hour with the lid on. Peel green asparagus on the lower third only, cut diagonally into 4 to 5 cm pieces. Cook the asparagus with a little salted water for 8 to 10 minutes until just tender. Mix well mustard, vinegar, oils, salt and pepper, mix on the spot with the lukewarm asparagus, marinate for 1 to 2 hours with the lid closed. Then add to the potatoes form and mix. Spread washed watercress evenly on a platter, arrange the leaf salad on top. Cut smoked salmon into strips, place on top of the leaf salad, sprinkle with pumpkin seeds and chive rolls.
Tips: Green asparagus spears can also be substituted for white asparagus spears. Use endive instead of watercress. Grilled or roasted salmon is also delicious with the leaf salad, in which case omit the smoked salmon.
100 min.
from Hamburgische Electricitätswerke Ag
Our tip: Fresh chives are much more aromatic than dried ones!
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