Smoked salmon with vegetables and honey mustard dill sauce

Ingredients for 4 people:

• 8 wild asparagus
• 4 large mushrooms
• 1 red pepper
• 2 smoked salmon fillets (about 250 g each)
• 40 g soy sprouts

For the sauce:

• 1 egg
• 1 tsp Dijon mustard
• 1 tbsp honey
• The juice of half a lemon
• Salt
• 100 g sunflower oil
• Optional:
  • Chopped dill

Preparation:

1. Remove the bottom ends of the asparagus. Grill the tips on the No Fat Grill for 5 minutes. Cut into slices and set aside.
2. Clean the mushrooms, remove the stalks and discard. Cook the mushrooms on the No Fat Grill for about 4 minutes. Cut them into quarters and set aside.
3. Cut the red pepper into strips and grill them on the No Fat Grill for 4 minutes. Set aside.
4. Cook the salmon on the No Fat Grill for 2 minutes.
5. Cut the salmon into very thin slices. Arrange them like the spokes of a wheel so they meet in the centre and hang a little the side a bit.
6. Spoon the vegetables and sauce into the centre.
7. Roll up the salmon to wrap up the vegetables and serve.

For the sauce:

1. Blend the egg, mustard, honey, lemon juice and a pinch of salt. While continuing to blend, add the oil little by little until you have a texture similar to mayonnaise. Optionally, add a little chopped dill.