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🥗 Fresh Potato and Salmon Salad with Dill

447 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 500 g salmon fillet
• 100 ml dry white wine
• 1 bay leaf
• salt
• pepper (from the mill)
• 200 g leaf salad (e.g. iceberg lettuce)
• 100 g yogurt
• 2 tbsp crème fraîche
• 2 tbsp freshly chopped herbs (e.g. dill and chives)
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Wash the salmon and pat it dry with a kitchen towel.
4. 4. Bring the white wine and the bay leaf to a boil in a pot.
5. 5. Season the salmon with salt and pepper.
6. 6. Place the salmon in a steamer insert over the boiling wine.
7. 7. Steam the salmon for about 8 minutes until it is cooked through.
8. 8. Remove the salmon and let it cool down.
9. 9. Break the cooled salmon into coarse pieces.
10. 10. Wash the leaf salad and remove any tough stems.
11. 11. Cut the salad into thin strips or tear it into small pieces by hand.
12. 12. Whisk the yogurt with the Creme Fraiche in a bowl.
13. 13. Add the fresh herbs and the balsamic vinegar to the yogurt mixture.
14. 14. Add 3 to 4 tablespoons of water and stir everything well.
15. 15. Season the sauce with lemon juice, salt, and pepper to taste.
16. 16. Peel the cooled potatoes.
17. 17. Let the potatoes steam off for a short time so they become dry.
18. 18. Cut the potatoes into small cubes.
19. 19. Mix the potato cubes with the prepared salad dressing.
20. 20. Fold the chopped salmon into the potato sauce.
21. 21. Taste the mixture again and adjust with salt and pepper if needed.
22. 22. Serve the salad on a bed of the fresh leaf salad.

Nutrition per serving

• kcal: 447
• Protein: 31 g · Fett/Fat: 18 g · Carbs: 35 g