A terrific Potato and Salmon Salad! One of my favorites. Such a perfect and simple combination of warm potatoes and lightly salted salmon (lox, gravlax).

I usually have a 150-200 gram piece (5-7 oz) of salmon left over after making Saturday sushi. I salt salmon with coarse sea salt on both sides (without any sugar) and make this salad on Monday for dinner.

If you’re worried about salted fish, you can make a Potato Salmon Salad with smoked salmon. Smoked Salmon Potato Salad will be delicious too.

When there is a season of asparagus, I add it to the salad instead of edamame beans, cucumbers, and avocados. It turns out great! Simply boil the green asparagus for 1-2 minutes, quickly fry in butter and cut into 2-3 pieces.

You can replace the pine nuts with cashews or not sprinkle the nuts at all. Pickled onions and capers are not necessary ingredients, but they add the necessary sourness to the fish. If you don’t want to add onions or don’t have capers, drizzle the avocado well with lemon juice. If you only want to add one type of salad, opt for arugula.

And you can also make this salad with small boiled young potatoes or even yams.

Potato and Salmon Salad with Spinach, Arugula, Avocado and Soft Egg

Recipe

Salmon potato salad — Salted Salmon and Potato Salad

PREP TIME	COOK TIME	MAKES
7 minutes	40 minutes	2 servings

INGREDIENTS (serves 2)

170 g (6 oz) of salmon (salted: lox, gravlax or smoked)
4-5 medium potatoes
1 avocado
2 shallot
10-12 cherry tomatoes
2 handfuls of young spinach
2 handfuls of arugula
2 tbsp edamame beans
1 small cucumber
2 eggs
1 tbsp capers
1 tbsp pine nuts
1-2 tbsp red wine vinegar (you can use white or balsamic)

FOR DRESSING

1 egg yolk
70 g (2½ oz) vegetable oil
1 tbsp grainy mustard
1 tsp balsamic vinegar (or lemon juice)
2 tsp cream 10-35% fat

INSTRUCTIONS

1. Preheat the oven to 220°C / 425°F. Use the convection mode or the grill.

2. Peel the potatoes and cut in 4-6 wedges.

You can wash the potatoes well with a brush and leave them unpeeled.

3. Pour boiling water over the potatoes and boil for 10 minutes. Add ½ tsp salt. Drain the water. Dry the potatoes and place them on a baking dish. Drizzle with vegetable oil, salt and bake for about 20-25 minutes until golden. About 10-15 minutes of baking, stir the potatoes.

4. Pour the cold water over spinach and arugula. Slice the onions and pour the vinegar over them. Leave to rest for at least 15-20 minutes. Drain the vinegar and rinse with running water.

PREPARE THE DRESSING

5. Whisk the egg yolk with the mustard.

6. Start adding the oil in small portions, literally ½ tsp. When the sauce begins to thicken, thinly pour in all the oil, then the vinegar or lemon juice while continuing to whisk. The sauce should be very thick. If not, add a little more oil. Add the cream and salt. Whisk to mix.

EGGS

Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water.

7. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel. Pour hot water over the edamame beans.

SERVING

8. Coarsely chop the avocado. Cut the cucumber in half lengthwise and chop. Cut cherry tomatoes into 2-4 pieces.

9. Drain the spinach and edamame. Mix tomatoes, cucumbers, avocado, edamame, arugula, and spinach. Lightly salt and dress the sauce. Mix.

10. Slice the salmon. Place the potato wedges on a wide plate.

11. Place the salmon on top. Place the dressed salad and the egg cut into two parts. Top with pickled onions, sprinkle with capers and pine nuts. Pepper.