Russian Salmon Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
400 g baby potatoes
02 -
4 large eggs
03 -
250 g salmon fillets, fresh
04 -
1 small purple shallot, finely diced
05 -
1 large gherkin, finely diced
06 -
2 tbsp capers
→ Dressing and Seasonings
07 -
2 tbsp extra virgin olive oil
08 -
2 tbsp mayonnaise (optional)
09 -
2 tbsp fresh dill, roughly chopped
10 -
1 tsp sea salt
11 -
½ tsp ground black pepper
# Instructions:
01 -
Clean, peel and boil baby potatoes for 12-15 minutes until done but still firm. Drain in cold water to cool, then chop some if necessary for even sizing.
02 -
Soft-boil eggs to desired doneness. Transfer to cold water, then carefully peel when cool.
03 -
Season salmon with salt and pepper. Sear in pan over medium heat until done to preference, about 5 minutes per side. Add olive oil only if needed.
04 -
In large salad bowl, mix potatoes, diced shallot, diced gherkin, capers, olive oil, 1 tbsp dill, salt, and pepper.
05 -
Break seared salmon into large bite-sized pieces and gently combine with other ingredients. Taste and adjust seasoning if needed.
06 -
Transfer to serving plate. Slice eggs in half and arrange on top. Garnish with remaining dill and cracked pepper.
# Notes:
01 -
Can be served warm or cold
02 -
Makes a great picnic or barbecue dish
03 -
Mayonnaise is optional for a lighter version