Salmon Horseradish Rolls with Avocado Coriander Sauce

An asparagus recipe for gourmets:

Rinse the Thai asparagus. Heat the butter and sauté the asparagus spears leisurely in it, season with salt and pepper and cool.

Horseradish mayo:

Separate the eggs, squeeze half the lemon, grate the horseradish. Stir the yolks with mustard, balsamic vinegar and juice of one lemon. Gradually pour in the oil, stirring throughout, until homogeneous. Season with salt and pepper, fold in two tablespoons of horseradish.

Pluck the lettuce into individual leaves and rinse. Spread out the salmon slices, spread each with the horseradish mayo, place a lettuce leaf on top. Wrap four stalks of Thai asparagus in each. Continue until all salmon slices are rolled up.

Avocado-Cilantro Sauce:

Finely grate the lime zest, then squeeze the lime. Chop the cilantro. Cut the avocado in half lengthwise, remove the stone, scoop the flesh out of the skin with a spoon and cut into cubes. Blend the avocado cubes with the lime zest, a tiny bit of balsamic vinegar, lime juice, mustard and plain yogurt until smooth. Season with salt, pepper, a pinch of sugar and chili and finally fold in a tablespoon of cilantro.

Spread the salmon rolls evenly on a platter. Place salads in between and drizzle with the avocado-cilantro sauce.

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