2020-08-13 / test@t

Salmon salad

Fresh and nutritious salmon salad is great for picnics, dinners and buffets!

Salmon salad
  • 2 eggs
  • 8-10 stalks of green asparagus
  • 150 g cold smoked salmon
  • 8 radishes
  • 200 g boiled potatoes
  • half a red onion
  • green onions
  • salt
  • For refueling:
  • 3 tbsp. l. olive oil
  • 2 tsp dijon mustard
  • 1/2 tsp liquid honey
  • 1 tbsp. l. white wine vinegar
  • salt, freshly ground black pepper


Step 1
In a saucepan, bring water to a boil, gently place eggs, reduce heat to low and cook for 6 minutes. Place eggs under cold running water. Peel and cut in half.
Step 2
In another high skillet, bring the water to a boil, add a little salt. Place the asparagus in a saucepan so that the top of the shoot, about 3 cm, is above the water. Cook for 2-3 minutes, depending on thickness. Remove and rinse with cold water. Cut the sprage into 2.5–3 cm pieces.
Step 3
Cut the potatoes into large wedges, the radishes into slices, the onions into half rings.
Step 4
Cut the fish into thin slices.
Step 5
Place all of the dressing ingredients in a lidded jar and shake well until an emulsion forms. Season with salt and pepper to taste.
Step 6
Place all salad ingredients except eggs on a platter and stir a little. Place the eggs on top of the salad and pour over the dressing. Chop green onions thinly and sprinkle on salad.
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