Brussels Sprouts and Chestnut Salad with Smoked Salmon

Steam the chestnuts for 10 minutes. Cool.

Cut the Brussels sprouts in half or whole, depending on their size. Steam in a little vegetable soup or in a strainer for 5 to 8 minutes until crisp.

Halve the chestnuts and roast them lightly in olive oil. 4.

Mix the still warm chestnuts with the Brussels sprouts and the salmon. 5.

Add the remaining ingredients and let the salad stand for about 30 minutes. Season to taste.

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Our tip: It is best to use fresh herbs for a particularly good aroma!

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