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🥗 Salmon and Potato Salad with Black Salsify Fritters

356 kcal · 30 min · 4 servings

Ingredients

• 400 g small, waxy potatoes
• 4 eggs
• 200 g pickles
• 200 g smoked salmon
• 1 red onion
• 1 tsp hot mustard
• 1 tsp honey
• 4 tbsp vegetable oil
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp fresh chopped dill
• dill tips (for garnishing)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 25 minutes until tender.
3. 3. Let the potatoes cool down for a short while.
4. 4. Peel the cooled potatoes.
5. 5. Let the potatoes cool down completely.
6. 6. Slice the potatoes into thin rounds.
7. 7. Boil the eggs until hard-boiled.
8. 8. Let the eggs cool down.
9. 9. Peel the cooled eggs.
10. 10. Cut the eggs into quarters.
11. 11. Slice the cucumbers into thin rounds.
12. 12. Cut the salmon into strips.
13. 13. Alternatively, flake the salmon into small pieces.
14. 14. Peel the onion.
15. 15. Cut the onion into quarters.
16. 16. Slice the onion into thin strips.
17. 17. Mix the mustard with the honey.
18. 18. Add 1 to 2 tablespoons of pickle juice.
19. 19. Add the vinegar.
20. 20. Add the lemon juice.
21. 21. Add the dill.
22. 22. Season the sauce with salt and pepper.
23. 23. Fold the prepared salad ingredients into the sauce.
24. 24. Garnish the salad with dill tips.
25. 25. Serve the salad.
26. 26. Serve the black salsify fritters on the side as desired.

Nutrition per serving

• kcal: 356
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 20 g