Asparagus with smoked Salmon Recipe

Here I show you the recipe Asparagus with smoked Salmon.

You will also find homemade hollandaise according to my secret recipe. 

In the video “Preparing Hollandaise Sauce” you can look over my shoulders and discover a sure-fire variant for preparing the whipped butter sauce.

I wish you every success, questions about the recipe can be answered via the comment function at the end of this page. Have fun!

White asparagus with salmon, you can also prepare this dish with green asparagus. © Thomas Sixt Foodfotograf.

1. Sauce Hollandaise safely prepared

Right at the beginning you will find here a Headcam-Cooking Video to get you in the mood.

I show you now a great preparation variant for the sauce Hollandaise:

  • Instead of the water bath, I heat the stainless steel bowl of the food processor.
  • Heat the bowl in the oven at 90°C for 20 minutes.
  • Heat the butter, brown it and pass it through a fine sieve, let it cool down to 90°C.
  • Prepare the reduction for the sauce Hollandaise and make it ready.
  • Separate and prepare the yolks.

Prepare the asparagus before the sauces: Peel, cook until al dente and keep warm. Prepare the smoked salmon and the cress for serving. Preheat the plates in the oven. Watch the video now and cook it yourself 🙂

2. Recipe for smoked Salmon with Asparagus

WOW, You’re perfectly prepared now. Below are all the ingredients with exact details. Wish you good luck!

Print Recipe
4.84 from 49 votes
4.84 from 49 votes
Asparagus with smoked Salmon and Sauce Hollandaise
Salmon and asparagus recipe with cooking video for the addition of Hollandaise sauce. A professional cook's guide by Thomas Sixt.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Fish and Seafood Recipes
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 884kcal
Author: Thomas Sixt
Sauce Hollandaise
  • 1 pc shallot
  • 30 ml dry white wine
  • 80 ml water
  • 1 tbs vinegar
  • some parsley
  • 1/2 tbs tarragon
  • 1 pc bay leaf
  • 2 pc peppercorns
  • 250 g Butter
  • 2 pc egg yolk
  • some Cayenne pepper
  • some nutmeg
  • salt I use Himalayan salt!
  • pepper I'm using white pepper here!
Salmon and Asparagus
  • 300 g smoked salmon
  • 1 bunch white asparagus You can also use green asparagus!
  • salt I use Himalayan salt!
  • brown sugar
  • 1 tbs Butter You can also use some of the clarified butter for the sauce!
  • 1 packet cress
Sauce Hollandaise prekär
  • Place a high stainless steel bowl or the appropriate hammer bowl from the mixer in the oven. Place the plates in the oven to serve. Heat the oven at 80-100°C hot air.
  • Prepare the reduction for the Hollandaise sauce: Peel the shallot, cut into fine cubes and bring to the boil with white wine, water, vinegar, parsley, tarragon, bay leaf and peppercorns. Reduce the reduction to 3-4 tablespoons. Pass the prepared reduction through a sieve and make ready.
  • Heat the butter for the Hollandaise sauce in a saucepan and bring to the boil. Clarify the butter to a light brown shade, then pass through a fine sieve and let it temper next to the stove (approx. 90°C).
Asparagus and Salmon prepare
  • Peel the asparagus and cook in salted water with a little sugar until al dente. Remove asparagus and keep warm in the oven covered with a butterflake.
  • Unpack the smoked salmon and prepare the slices.
Sauce Hollandaise prepare
  • Remove the preheated stainless steel bowl from the oven. Pour the egg yolks into the bowl, let the mixer run at a high speed with the whisk, slowly add the prepared reduction to the egg yolks.
  • Add the clarified brown butter slowly by the spoonful, then faster. The egg yolks and butter must emulsify immediately and combine. Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg. Let the mixer run slowly.
  • Take the plates out of the oven. Wrap the asparagus stems with the smoked salmon and place on the preheated plates. Pour the Hollandaise sauce on salmon and asparagus and decorate with cress. Serve quickly! Enjoy your meal!
  • Note: The Hollandaise sauce can be kept warm in the oven at 90°C for about 15 minutes. Put a thin slice of butter on top of the sauce so that no skin appears!

3. Calories (kcal) Asparagus with smoked Salmon and Sauce Hollandaise

Nutrition Facts
Asparagus with smoked Salmon and Sauce Hollandaise
Amount Per Serving
Calories 884 Calories from Fat 855
% Daily Value*
Fat 95g146%
Saturated Fat 58g363%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 484mg161%
Sodium 996mg43%
Potassium 182mg5%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 0.4g0%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

4. Related Articles and Recipes

Other recipes with asparagus and hollandaise sauce:
Asparagus recipes by Kochprofi Thomas Sixt
Sauce Hollandaise with blender stick save or prepare
Sauce Bernaise and derivates of the classic Sauce Hollandaise
Sauce Hollandaise in the Thermomix prepare
Other recipes with smoked salmon and salmon:
Fried salmon with asparagus and Sauce Hollandaise
Salmon in the oven simply prepared
Pasta with salmon
Salmon pasta with lemon sauce 

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!