- 250 GRAM SMOKED FISH, cut in chunks
- 100 GRAM GARDEN CRESS
- SOME MIXED LETTUCE
- 1 BEETROOT, grated
- 2 APPLES, sliced
- 50 GRAM WALNUTS, chopped
- 1 TBSP HORSERADISH, grated
- 1/4 CUP CREAM
- 2 TBSP WHITE WINE
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- 750 GRAM ASPARAGUS, peeled and cooked
- 200 GRAM SMOKED HAM, in thick slices
- 200 GRAM STRAWBERRIES
- 2 TBSP ACETO BALSAMICO
- FRESH MILLED PEPPER
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Mix, for the dressing,
the cream with the horseradish and the wine and pepper and salt to taste.
Toss the lettuce with the garden cress, the beetroot, the fish and the
apples, pour the dressing on top and sprinkle with walnuts.
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Fry the ham 2 minutes
on each side. Slice half of the strawberries. Puree, for the dressing,
the remaining strawberries with the vinegar and salt to taste. Make
a layer of asparagus, then ham and then strawberry slices; repeat this.
Pour the dressing on top and sprinkle with fresh milled pepper.
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