Salmon Potato Herb Classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250 g fresh salmon fillets
02 -
400 g baby potatoes
03 -
1 small purple shallot, chopped finely
04 -
4 large eggs
05 -
2 tbsp capers
06 -
1 large gherkin, chopped into tiny pieces
→ Dressing and Seasonings
07 -
2 tbsp fresh dill, roughly torn
08 -
½ tsp ground black pepper
09 -
1 tsp sea salt
10 -
2 tbsp mayonnaise (optional)
11 -
2 tbsp extra virgin olive oil
# Instructions:
01 -
Scrub the potatoes clean, peel if you like, then boil them for around 12-15 minutes. They should be soft but not falling apart. Let them cool off in some cold water, then cut larger ones if needed.
02 -
Carefully cook eggs to your soft-boiled preference. Let them chill in cold water after. Once cool, peel them neatly.
03 -
Sprinkle the salmon with some salt and pepper. Cook it in a medium-hot skillet for 5 minutes on each side (or until cooked the way you like). Use a bit of olive oil only if your pan needs it.
04 -
Toss potatoes, shallots, gherkins, capers, olive oil, a spoonful of dill, salt, and pepper together in a big bowl till everything’s well tossed.
05 -
Gently tear up the cooked salmon into chunks and mix it into the other ingredients. Give it a taste and tweak the seasoning if it’s missing something.
06 -
Move everything to a serving dish. Slice the eggs in half and set them on the top. Scatter leftover dill and sprinkle some black pepper for a final touch.
# Notes:
01 -
Works well cold or warm
02 -
Perfect for a barbecue or picnic
03 -
Leave out the mayo for a lighter option