Comments on: “OTT” Asparagus & Salmon Salad a la Marketman

By: EJ

EJ — Fri, 23 Jan 2015 18:33:15 +0000

Great menu for a summer party in this part of the world (NL). Thanks, MM!

By: Kasseopeia

Kasseopeia — Thu, 22 Jan 2015 23:49:45 +0000

The spread looks wonderful. Thankfully, I have had breakfast when I read this post.

A royal mess but tastes divine? I’m in! Not one to say no to asparagus, salmon, and eggs – especially in the same dish!

I like Khew’s serving suggestion. I might indulge my inner “kaartehan” and wrap 2-3 spears individually with a thin slice of gravlax, topped with slivers of boiled egg then topped with a few balls of ikura and a sprinkling of dill fronds.

By: EbbaBlue

EbbaBlue — Thu, 22 Jan 2015 18:40:13 +0000

My kind of presentation. I am more into taste. Usually I just used white plates, or solid color platters.

By: Khew

Khew — Thu, 22 Jan 2015 05:31:22 +0000

The ingredients are fine. Just arrange them differently. Eg, asparagus spears in 2″ lengths or so and the rest of the stem cut diagonally. Gravlax cubed so it looks outstanding even if the amounts are the same. Tufts of dill to break the monotony – you got that right. Eggs just halved and lined to one side, interspersed with the salmon roe to show each other off – they’re both eggs after all.

Same rule for flower arrangements – especially for situations when you don’t have enough blooms!