Salad a La Nicoise with salmon

Ingredients

For sauce

Cooking

Boil potatoes in their skin and peel them, then cut into large cubes, add salt, pepper and olive oil.
Boil eggs for 5 minutes, so that yolk is liquid. Cool them down in cold water and cut in half.
Blanch asparagus in salted water for 3 minutes, then cool it down in cold water.
Cut asparagus into 4-5 cm pieces.
Cut salmon into thin slices. Cut onion into strips.
For sauce whip mustard, yolk, salt and pepper for 2 minutes. While whipping add oil slowly, after that add vinegar.
Put potato, cherry tomatoes, olives, onion, asparagus, salmon, capers and eggs in a plate. Before serving add some sauce.

Try

Smoked salmon fillet-portion