Cut the halibut into thin, diagonal slices.
Peel the asparagus and snap off the woody end. Blanche in salted water for 2-3 minutes, depending on the size. Cool in cold water. It should be slightly al dente.
Hard boil the egg, cool and peel. Push the egg yolk through a colander and finely chop the egg whites.
Prepare vinaigrette with olive oil and lemon juice. Arrange on a plate. You can also add some vinaigrette into the salad.
- 1 Glitne smoked halibut
- 4 green asparagus
- 1 egg
- Mixed lettuce salad
- 3 tbsp olive oil
- Lemon juice
- Salt
- Black pepper
