Vegetable and Fish Salad

Ingredients

• 200 gAsparagus
• 300 gCauliflower
• 200 gBean
• 150 gSavoy cabbage
• 200 gCarrot
• 250 gSalmon fillet
• 150 gTrout fillet
• 150 gShrimp
• 100 gCucumber
• 100 gMayonnaise
• 15 gMustard
• 30 mlVinegar
• 10 mlLemon juice
• 10 gParsley
• 4 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare and cook vegetables

   • Peel and cut asparagus into pieces. Divide cauliflower into small florets. Trim and halve green beans. Slice savoy cabbage into strips. Peel carrots and cut into long sticks.
   • Bring a large pot of salted water to the boil (about 3 g salt). Cook cauliflower 4–5 min, green beans 3–4 min, asparagus 3–4 min, savoy 3–5 min and carrots 4–6 min until al dente. Drain and cool under cold water, let drain well.
2. 2

   Prepare fish and prawns

   • Cut salmon and trout fillets into bite-sized pieces or flake them. Preferably poach, bake or pan-roast gently until cooked through but still moist.
   • Peel cooked prawns if needed and set aside.
   • Slice pickled gherkins into thin strips.
3. 3

   Make the dressing

   • Whisk mayonnaise, Dijon mustard, white wine vinegar, lemon juice, 1 g salt and freshly ground pepper until smooth.
   • Stir in chopped parsley and adjust seasoning. Add a little sugar or more lemon if needed.
4. 4

   Assemble

   • Combine cooled vegetables, fish pieces, prawns, carrot sticks and gherkins in a large bowl.
   • Pour the dressing over and gently toss until evenly coated.
   • Chill for 10–30 minutes or serve immediately, garnished with extra prawns or lemon slices.