Ingredients:
400g cold-smoked salmon
200 g white asparagus (preferably fresh, but you can also use canned white asparagus)
4 green asparagus
1 tbsp crème fraiche
lemon juice from fresh lemon
salt
white pepper
1 zucchini
team:
1 cup vinegar (12 percent)
2 cups sugar
3 cups water
about 4 teaspoons roe (it also goes well with fine red caviar)
pea shoots
juice from fresh lemon
See more at pernillaelmquist.com
