Salmon Potato Dill (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 big eggs
02 -
400 g small potatoes
03 -
1 purple shallot, minced finely
04 -
250 g fresh salmon pieces
05 -
2 tablespoons capers
06 -
1 large pickle, diced
→ Dressing and Seasonings
07 -
2 tbsp chopped fresh dill
08 -
½ tsp freshly ground black pepper
09 -
1 tsp coarse sea salt
10 -
2 tbsp olive oil, extra virgin
11 -
Mayonnaise, 2 tbsp (optional)
# Instructions:
01 -
Rinse, peel, and boil the baby potatoes for 12-15 mins or until tender. Cool under cold water, then cut some into bite-sized pieces if needed.
02 -
Cook eggs until desired softness. Let cool in cold water, then carefully remove shells once cooled.
03 -
Sprinkle salmon with salt and pepper. Fry over medium heat for about 5 minutes on each side, adding a little olive oil if desired.
04 -
In a big mixing bowl, combine the boiled potatoes, minced shallot, diced pickle, capers, olive oil, a tablespoon of dill, and a sprinkle of salt and pepper.
05 -
Break apart the cooked salmon into chunks and gently fold into the salad. Check the flavor and tweak salt if needed.
06 -
Move the salad to a serving plate. Halve the boiled eggs and place them on top. Sprinkle with leftover dill and some freshly cracked pepper.
# Notes:
01 -
Tastes great served cold or warm
02 -
Perfect for barbecues or picnics
03 -
Skip the mayo for a less rich option