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🍽️ Pan-seared wild salmon steaks with creamy potato and egg salad

1085 kcal · 30 min · 4 servings

Ingredients

• 1 kg firm-cooking potatoes
• 5 eggs
• 4 pickles
• 20 g hazelnut kernels
• 2 tbsp chive rings
• 150 g mayonnaise
• 2 tbsp wine vinegar
• salt
• pepper (from the mill)
• 8 salmon fillets (approx. 100 g each)
• 2 tbsp vegetable oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
3. 3. Peel the cooked potatoes and let them steam dry for a moment.
4. 4. Slice the potatoes into thick rounds.
5. 5. Boil the eggs until hard-boiled.
6. 6. Shock the eggs immediately in cold water.
7. 7. Peel the cooled eggs.
8. 8. Finely chop one egg.
9. 9. Cut the remaining eggs into wedges.
10. 10. Dice the gherkins (pickles) finely.
11. 11. Chop the hazelnuts coarsely.
12. 12. Mix the diced gherkins, hazelnuts, chives, mayonnaise, and broth together in a large bowl.
13. 13. Season the mixture with salt, a splash of pickle brine, and black pepper.
14. 14. Gently fold the potato slices into the dressing mixture.
15. 15. Let the salad rest for about 10 minutes to absorb the flavors.
16. 16. Taste the salad again and adjust the seasoning if necessary.
17. 17. Divide the potato salad onto individual serving plates.
18. 18. Garnish the salad with the egg wedges.
19. 19. Rinse the wild salmon steaks under running water.
20. 20. Pat the salmon dry with kitchen paper.
21. 21. Season the salmon on both sides with salt and pepper.
22. 22. Heat oil in a frying pan.
23. 23. Fry the salmon steaks in the hot oil for 2 to 3 minutes on each side until golden brown.
24. 24. Serve the fried salmon on top of the potato salad.
25. 25. Optionally place the salmon on fresh chive stems for serving.

Nutrition per serving

• kcal: 1085
• Protein: 64 g · Fett/Fat: 74 g · Carbs: 41 g