Clean and salt the cod. Then cook in white wine and leave to cool. Remove the bones and pick the “meat” into flakes.
Line a bowl with lettuce leaves.
Mix the mayonnaise with the cream. Mix the fish meat with it and arrange the mixture on the prepared lettuce leaves.
Peel the apples and cut them into thin slices. Also place on the salad and sprinkle with a little lemon juice.
Cut the eggs in half lengthwise. Carefully scoop out the yolks and set aside. Fill the egg white halves with caviar.
Mash the egg yolks with a fork and mix with more mayonnaise until smooth. Pour into a piping bag and pipe onto the egg white edges.
Arrange the caviar eggs on top of the salad. Garnish with additional asparagus tips and parsley and serve.