Apple and smoked salmon salad

For 4 people
  • 1 organic lemon
  • 1 Garlic clove
  • 1 Egg yolk (size M)
  • 1 TL Mustard
  • 100 ml Sunflower oil
  • Salt
  • Pepper
  • 1 Bundle (approx. 150 g) Watercress
  • 1/2 Beet garden cress
  • 1 Apple (e.g. Granny Smith)
  • 300 g sliced ​​smoked salmon
25 minutes
very easy
For the sauce, wash the lemon with hot water, rub dry, thin peel rasp off, cut the fruit in half Squeeze out half of the juice. Peel and roughly chop the garlic. Put the egg yolks, mustard, oil, 2 tablespoons lemon juice and zest in a tall, narrow mug.
Beat with the hand blender to a mayonnaise. Approx. Stir in 4 tablespoons of water, season with salt and pepper.
Wash watercress, shake dry, pluck the leaves from the stems. Cut the garden cress from the bed. Wash and quarter the apple, cut out the core and cut the apple into thin wedges.
Arrange the salmon, apple and cress on plates and drizzle with the prepared sauce. Use the remaining sauce elsewhere.
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 17 g protein
  • 25 g fat
  • 6 g carbohydrates


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