Samphire salad with asparagus and smoked

A light and complete dish. Perfect for summer.

4 personas
Samphire salad with asparagus and smoked


1 teaspoon sugar


500 grams white asparagus

3 tablespoons Carbonell Extra Virgen Olive Oil

1 tablespoon balsamic vinegar

1 teaspoon mustard

1 teaspoon honey

150 grams samphire

100 grams smoked salmon


Bring a large pan with plenty of water, sugar and a pinch of salt to the boil. Peel the asparagus and cut 1-2 cm off the bottom of the stalks. Spoon the asparagus into the boiling water; bring the water back to the boil. Remove the pan from the heat and leave the asparagus covered on one side for 15-20 minutes. Drain the asparagus, let it cool slightly and then cut into slanted pieces of approximately 2 cm in length.

Make a dressing with the olive oil, vinegar, mustard and honey. Wash the samphire briefly under cold running water. Bring a pan of water to the boil. Add the samphire and cook for ½ minute. Drain it in a colander.

Mix the asparagus with the samphire and dress the mixture. Divide the salad between 4 plates.

Cut the smoked salmon into wide strips and spread this over the salad.

Carbonell Extra Virgin

Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.

Carbonell Extra Virgin


As I usually prepare this recipe in summer, so I add a few drops of lemon on the salmon to give it more flavor.