Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
This recipe offers a unique twist on traditional potato salad by incorporating tender, flaky salmon to create an exceptional blend of textures and tastes.
Ingredients
- 120 g salmon fillet
- 250 g potatoes
Dressing
- 25 g Dijon mustard
- 40 ml vegetable oil (neutral taste)
Quick Pickles
- 1 red onion sliced
- 1 cucumber
- 100 ml vinegar
- 100 g sugar
- 3-4 sprigs green dill
Poached Egg
- 1 egg
- 1 tsp vinegar
Instructions
- Wash the potatoes and boil in salted water. When fully cooked, peel and dice them.
- For the dressing, whisk the mustard and gradually add the vegetable oil. Pour over the potatoes and gently mix till they are all coated.
- Cook the salmon in a preheated oven at 180°C (356°F) for about 10 minutes.
- For the instant pickles, boil the vinegar and sugar in a small saucepan until the sugar has melted completely. Thinly slice the onions and cucumber and put in a bowl. Add the hot pickling liquid. The pickles can also be prepared in advance and stored in the refrigerator.
- To poach the egg, heat some water with vinegar in a pot. As soon as it comes to a boil, turn the heat to low, stir with a whisk and carefully add the egg to the middle of the whirl of water. Cook until it reaches the desired consistency.
- Another way to poach the egg is to break it into a plastic bag with some oil, tie the bag with a knot and boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.
Notes
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