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Cold salmon & mayonnaise with dill



Total: 30 min


10 min


20 min


1 serving
  • 100 g salmon fillet
  • 4 Asparagus
  • 5 strand Dill
  • 2 tablespoon light mayonnaise
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cook the asparagus in boiling salted water for 20 minutes.
  • Poach the salmon fillet in boiling salted water for 6 to 7 minutes.
  • Drain, let it cool and set aside in a cold place.
  • Rinse and finely chop the dill and add to the mayonnaise.
  • Drain the asparagus.
  • Serve the cold salmon along with mayonnaise and asparagus.

Recipe tips

  • A meal is not necessarily made of a single dish. You can add a starter and/or a dessert.