- 4 eggs
- 500g baby potatoes
- 1 teasp. white wine vinegar
- 2 tablesp. olive oil
- 375g hot-smoked salmon
- 60g baby leaves
- A few sprigs of dill to garnish
Hot-smoked Salmon, Egg and Potato Salad with Sour Cream Dressing
Nutrition per serving
-
kcal436 kcal
-
protein32g
-
iron3.7mg
-
carbs24g

Ingredients
Dressing:
- 120g sour cream
- Juice of ½ a lemon
- 2 tablesp. fresh dill, chopped
- 2 tablesp. chives, chopped
- Salt and freshly ground black pepper
- 4 eggs
- 500g baby potatoes
- 1 teasp. white wine vinegar
- 2 tablesp. olive oil
- 375g hot-smoked salmon
- 60g baby leaves
- A few sprigs of dill to garnish
Dressing:
- 120g sour cream
- Juice of ½ a lemon
- 2 tablesp. fresh dill, chopped
- 2 tablesp. chives, chopped
- Salt and freshly ground black pepper
Method
Copy TextTo cook the eggs: Place the eggs in a saucepan of boiling water and cook for 7 minutes. Remove from the pan and hold under cold running water to cool. Then peel, cut in half and set aside until you are ready to use them.
Cook the potatoes in a large saucepan of boiling water until just soft. This will take about 10 minutes. Drain and then slice. Place in a large bowl.
Combine the white wine vinegar, oil and a little seasoning. Gently stir this mixture through the warm potatoes.
To make the dressing: In a medium bowl, whisk together the sour cream, lemon juice, dill, chives and salt and pepper.
Method
Copy TextTo cook the eggs: Place the eggs in a saucepan of boiling water and cook for 7 minutes. Remove from the pan and hold under cold running water to cool. Then peel, cut in half and set aside until you are ready to use them.
Cook the potatoes in a large saucepan of boiling water until just soft. This will take about 10 minutes. Drain and then slice. Place in a large bowl.
Combine the white wine vinegar, oil and a little seasoning. Gently stir this mixture through the warm potatoes.
To make the dressing: In a medium bowl, whisk together the sour cream, lemon juice, dill, chives and salt and pepper.
Hot Smoked Salmon Egg and Potato Salad