Smoked salmon and potato salad

Name: Smoked salmon and potato salad
Ingredients: 500 g cooked potatoes; 150 g Ocean Fish smoked salmon with dill; 1 small white onion (70 g); 1 cucumber pickled in vinegar; 1 tablespoon white wine vinegar; 2 tablespoons olive oil; 50 g sour cream; 1/2 teaspoon mustard; 1/2 teaspoon Kotányi lemon zest; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper

Salad - Smoked salmon and potato salad by Nora L. - Recipia

Smoked salmon and potato salad brings together tender potatoes, pickled cucumber and dill salmon in a tangy sour cream and mustard dressing, and is served cold. Smoked salmon can be salty, so I taste it before adjusting the salt. I leave the potatoes in thick slices so they stay in whole pieces on the plate. Preparation: 15 minutes. Cooking: 0 minutes. Rest: 30 minutes. Total time: 45 minutes. Serves: 4. About 250 kcal and 11 g protein per serving.

Ingredients

For the salad

500 g cooked potatoes
150 g Ocean Fish smoked salmon with dill
1 small white onion (70 g)
1 cucumber pickled in vinegar

For the dressing

1 tablespoon white wine vinegar
2 tablespoons olive oil
50 g sour cream
1/2 teaspoon mustard
1/2 teaspoon Kotányi lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1. Slice 500 g of cooked potatoes, the onion and the pickled cucumber. This takes about 10 minutes. 2. Mix 1 tablespoon of white wine vinegar with 2 tablespoons of olive oil, 50 g of sour cream, 1/2 teaspoon of mustard, 1/2 teaspoon of lemon zest, 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Making the dressing takes about 3 minutes. 3. Tear the salmon into pieces and mix it with the potatoes and vegetables. Pour the dressing over them and gently toss, so the potato slices stay whole. Allow about 2 minutes. 4. Cover the salad and leave it in the fridge for 30 minutes before serving.

Notes

The salad keeps covered in the fridge for up to 3 days; if I make it ahead, I keep the dressing separate and mix it in before serving. Waxy potatoes stay in slices, while floury ones can break when you turn them in the bowl. Thinly sliced smoked salmon with dill comes apart easily among the potatoes; you can tear thicker slices into pieces. Drain the pickle and pat it dry if it’s wet after taking it out of the jar, so it doesn’t water down the dressing. If the pickle is very sour, reduce the vinegar to 1/2 tablespoon. If the salmon is salty, start with a pinch of salt and adjust after mixing. Serve the salad with toasted rye bread. You can replace the sour cream with 50 g of Greek yogurt; the dressing will be tangier and a little runnier. The dish contains fish and dairy.