Smoked Salmon with Asparagus and Sour Cream Sauce Recipe Video
It’s time once again to head to the kitchen of local chef Hermann Suhs. In this week’s edition of “Cooking with Chef Hermann,” the Chef will be cooking up an asparagus and smoked salmon dish — which he says is perfect for easter
Ingredients
2 (1 1/2 to 1 3/4 lb) acorn squash
1/4 cup mayonnaise
1/4 cup sour cream
2 tbs fresh lemon juice
4 hard-boiled eggs, finely chopped
2 tbs drained capers
2 tbs chopped parsley
1 tbs chopped tarragon
1 tbs minced shallot
24 white and/or green asparagus spears
1/2 lemon
1tbs putter
1tsp sugar
3 tbs extra-virgin olive oil, plus additional for drizzling
8 oz thinly sliced smoked salmon
Directions
Whisk mayonnaise, sour cream, and lemon juice in a small bowl to blend. Stir in chopped eggs, parsley, tarragon and shallot. Season sauce to taste with salt and pepper. Can be made up to 1 day ahead - cover and refrigerate.
Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water, add lemon half, butter and sugar. Add asparagus and cook until just tender when pierced with knife or skewer, 5-8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. Can be made up to 1 day ahead; cover and chill.
Just before serving, add three tablespoons olive oil to sauce and stir without over-mixing (sauce should have coarse texture and olive oil should be slightly separated) Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons of sauce over; drizzle lightly with olive oil. Serve, passing remaining sauce alongside.
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Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water, add lemon half, butter and sugar. Add asparagus and cook until just tender when pierced with knife or skewer, 5-8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. Can be made up to 1 day ahead; cover and chill.
Just before serving, add three tablespoons olive oil to sauce and stir without over-mixing (sauce should have coarse texture and olive oil should be slightly separated) Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons of sauce over; drizzle lightly with olive oil. Serve, passing remaining sauce alongside.
For more information please visit: http://www.local-edition.com
You can visit Local-Edition for more videos like this. We have more recipes and videos there.
Editors Review
Looking for an easy recipe that does not take a lot of effort to cook but looks and sounds very impressive? Then this video is just the thing for you. Watch and learn to make the perfect smoked salmon with a tasty sauce. Serve this masterpiece the next time you have guests over and everyone will be talking about your amazing culinary skills for a very long time!Questions, Comments and Reviews
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