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🍽️ Corn Salad with Potato Cream and Smoked Salmon

349 kcal · 30 min · 4 servings

Ingredients

• 80 g small mostly waxy potatoes (2 small mostly waxy potatoes)
• salt
• 1 egg
• 4 tbsp cold-pressed grape seed oil
• 1 tbsp apple cider vinegar
• 3 tbsp broth
• pepper
• cane sugar (to taste)
• 125 g corn salad
• 2 sprigs dill
• 1 small apple
• 75 g smoked salmon (sliced)

Instructions

1. 1. Wash the potatoes thoroughly and boil them unpeeled in salted water for about 20 to 25 minutes. Remove from heat, drain, peel, and mash the potato flesh in a bowl with a fork until very smooth.
2. 2. Meanwhile, prick a few holes in the egg with a fork, place it in boiling water, and cook for approx. 8 minutes until hard. Shock the egg under cold water, peel it, and chop it finely.
3. 3. Whisk the oil, apple cider vinegar, and broth together in a large salad bowl. Slowly stir the oil mixture into the mashed potatoes until a creamy sauce forms. Finally, season the mixture with salt, pepper, and sugar.
4. 4. Carefully clean the corn salad. Trim the bottom ends of the stems carefully so that the leaves remain attached.
5. 5. Wash the corn salad and dry it thoroughly in a salad spinner. Then arrange the leaves on a plate.
6. 6. Wash the dill, pat it dry, and remove the thick, coarse stems.
7. 7. Wash the apple, dry it, and slice the flesh into thin slices by cutting from the core. Then cut these slices into thin strips.
8. 8. Distribute the chopped eggs, dill, and apple strips over the salad. Cut the smoked salmon into strips and place them on top as well. Drizzle the potato sauce over everything and serve immediately.

Nutrition per serving

• kcal: 349
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 15 g