Hot-smoked Salmon, Egg and Potato Salad with Sour Cream Dressing

Name: Hot-smoked Salmon, Egg and Potato Salad with Sour Cream Dressing
Cook time: 30 min
Yield: 4
Ingredients: 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

Smoked trout would also work really well in this recipe.

4 people

30 min

Nutrition per serving

kcal

436 kcal
protein

32g
iron

3.7mg
carbs

24g

Ingredients

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

Main

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

Dressing:

120g sour cream
Juice of ½ a lemon
2 tablesp. fresh dill, chopped
2 tablesp. chives, chopped
Salt and freshly ground black pepper

To 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.

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.

Serving Suggestions

Arrange the potatoes, eggs, leaves and salmon on a platter or 4 individual plates. Spoon over the sour cream dressing and garnish with the sprigs of dill.