Ingredients
Preparation
Procedure
- Peel the potatoes and cut in cubes. Soak in salted water.
- Cut of the ends of the asparagus, peel them lightly and cut into angled pieces.
- Boil the tips of the asparagus together with the potatoes for approx. 8 minutes. When they are finished, take the asparagus and potatoes out of the water in a seperate bowl. Keep the water.
- Boil the stockfish in the water from the potatoes for approx. 3 minutes.
- Take the stockfish out and put in the same bowl as the potatoes and asparagus.
- Cut the cherry tomatoes in two, and mix together with candied lemon peel, chili, oil, salt and lemon juice for a dressing.
- Mix the dressing and the salad mix with the stockfish. Add the onion and season with some pepper before serving.