Glitne halibut with a touch of spring

40 min

A fresh and playful dish, perfect as a starter or a light entré.


Cut the halibut into thin, diagonal slices.

Peel the asparagus and snap off the woody end. Blanche in salted water for 2-3 minutes, depending on the size. Cool in cold water. It should be slightly al dente.

Hard boil the egg, cool and peel. Push the egg yolk through a colander and finely chop the egg whites.

Prepare vinaigrette with olive oil and lemon juice. Arrange on a plate. You can also add some vinaigrette into the salad.

  • 1 Glitne smoked halibut

  • 4 green asparagus

  • 1 egg

  • Mixed lettuce salad

  • 3 tbsp olive oil

  • Lemon juice

  • Salt

  • Black pepper