Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature
Connie’s notes
No, we didn’t have it as a starter course. It was served as a main course with bread on the side. It is a very filling salad, I tell you. The potatoes provide bulk, the salmon as the protein component is more than satisfactory, and the dressing… Ahhh, the dressing is really something else.
Is the salad easy to make? Yes. Is the process a fast one? Yes, actually. BUT there’s the matter of cooling. You need to cool the potatoes, salmon and eggs before tossing them with the dressing.
Adapted from a recipe by Grantourismotravels.
Ingredients
- 2 large salmon steaks (about 400 grams / 14 oz total weight) generously salted and left to marinate overnight in the fridge
- 3 to 4 medium potatoes peeled and cut into one-inch cubes
- salt
- 4 eggs
- oil
Dressing
- 4 tablespoons capers
- 4 tablespoons sweet pickle relish
- ¼ cup extra virgin olive oil
- 2 tablespoons pickle juice
- 2 tablespoons lemon juice
- 1 teaspoon grated garlic
- 1 teaspoon grated lemon zest
- 2 tablespoons roughly chopped fresh dill
- salt
- pepper
Instructions
- Take the salmon out of the fridge, pat with paper towels to remove surface moisture and rest on a rack to air dry.
- In a pot, boil water with a tablespoon of salt.
- Cook the potato cubes in the salted water for 10 minutes and scoop out.
- Bring the water to the boil once more, lower in the eggs, turn off the heat, cover the pot, cook the eggs for 12 minutes, scoop out and dump into a bowl of cold water.
- Preheat your oven / toaster oven / broiler (no need to preheat if using an air fryer) to 400F.
- Spray or brush a baking pan with oil, arrange the salmon in the pan and broil for 10 minutes. Cool.
- Make the dressing by whisking all the ingredients together.
- Place the cooled potatoes in a mixing bowl, add a third of the dressing and toss.
- Peel the eggs and cut into halves.
- Discard the fish bones and break the flesh into chunks.
- Add the salmon chunks to the potatoes, drizzle in another third of the dressing and toss.
- Arrange the egg halves on a plate.
- Spoon the potato-salmon mixture around them.
- Drizzle the remaining third of the dressing over the eggs.
- Optionally, sprinkle in more chopped dill before serving.
