Potato, egg and salmon salad
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
Servings 4 people
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
- ΒΌ 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.