Salmon Gnocchi with Vegetable Asparagus

Salmon, shallots and other ingredients cooked in salted water, served with steamed asparagus.

Ingredients:

Rule for 4 servings: 250 g of salmon 150 g of sour cream or rennet 1 tbsp lemon juice 2 pcs shallots or 1 pcs onions 2 pcs onions/td> 2 pcs of egg whites

/tr>

water pepper salt For asparagus: 500 g of green asparagus 4 tbsp oil 2 tbsp chopped dill water salt

Procedure:

1. Cut the salmon slices into cubes, put them in the freezer for 10 minutes to harden
2. Put the peeled shallots in a bowl and mix them with the salmon, gradually stir in the cream, lemon juice and egg whites, season with salt and pepper and chill
3. Cut off the lower ends of the asparagus, then boil them in lightly salted water for 15 minutes, if you want them crispy, even less, remove them and let them drain
4. Bring a sufficient amount of salted water to the boil, use a spoon to cut out gnocchi from the salmon mass, cook them for 3 minutes just below the boiling point, turn off the heat source and let them stand on the stove for another 3 minutes, then remove the gnocchi with a leaky ladle and let them drain
5. Mix the oil with dill, salt and pepper, drizzle this dressing over the asparagus on individual plates, garnish with the salmon gnocchi and serve immediately.