Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Le Cheval Blanc
Asparagus Bundle, Yoghurt Sauce and Smoked Salmon
Ingredients :
Serves 4 :
- 2 Asparagus bundles
- 8 strips of green leek leaves
- 4 mini blinis
- 100 g smoked salmon
- salt, pepper
Yoghurt sauce:
350 g plain yoghurt
150 g single cream
2 gas canisters
2 gelatine leaves
Preparation :
Boil the asparagus for 25 min in bubbling water, then pour cold water on them and strain.
Blanch the leeks.
Cut the asparagus spears and make 8 small bundles tied up with strips of green leek.
Prepare 4 blinis covered with finely sliced smoked salmon.
For the sauce:
Soften the gelatine in cold water. Melt it in the cream mixed with yoghurt. Place it in the siphon and pressurise with the gas canisters. Leave it to cool in the fridge.
Serving:
Arrange two small bundles per person by overlapping them slightly. Serve the yoghurt sauce in a small bowl placed on the plate,. Arrange the smoked salmon blinis on the plate opposite the asparagus bundles so that no moisture touches the blinis.
Garnish: a slice of dried Serrano ham.
Informations :
Hôtel-restaurant Auberge du Cheval Blanc
20
route de Rouffach
68250 Westhalten
Tél : 03 89 47 01 16
> contact by email
> visit the web site
Opening :
Opened from 03/07/2011
Opened from 27/01/2012
till 01/01/2012
Opened from 06/07/2012
till 24/06/2012
