Sparris med Rökt Lax och Gribichesås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant asparagus with smoked salmon and gribiche sauce is a sophisticated choice for a light lunch or a stunning dinner party starter. By combining tender blanched asparagus with delicate ribbons of smoked salmon, this dish offers a beautiful balance of fresh and salty flavours. The star of the plate is the gribiche-style sauce, a classic French condiment updated here with soured cream and fresh tarragon to create a rich yet vibrant finish that perfectly complements the spring vegetables.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates while being rich in high-quality proteins and healthy fats. The use of fresh herbs and citrus juice provides a boost of flavour without the need for excessive salt. For the best results, use a mix of white and green asparagus spears to create a striking visual contrast that makes this healthy homemade meal feel truly special.

Ingredients for Asparagus with Smoked Salmon and Gribiche Sauce

60ml majonnäs
60ml soured cream
2 matskedar färsk citronsaft
4 hard-boiled eggs, finely chopped
2 matskedar avrunna kapris
2 matskedar hackad färsk persilja
1 tablespoon chopped fresh tarragon
1 matsked hackad schalottenlök
24 white and/or green asparagus spears
1/2 lemon
1 matsked smör
1 tesked socker
45ml extra-virgin olive oil plus additional for drizzling
230g thinly sliced smoked salmon

How to make Asparagus with Smoked Salmon and Gribiche Sauce

Whisk mayonnaise, soured cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and colour. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.

Just before serving, add 45ml olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.

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