26 Jun salmon + potato egg salad
This pretty little plate of salmon, spuds and soft boiled eggs can be a delicate brunch, lunch or supper.
Salmon and Potato Salad
Prep Time: 15 minutes
Cooking Time: 20 minutes
4 baby potatoes
2 organic eggs
100g of hot smoked salmon
1 tablespoon of crème fraiche
2 tablespoon of water
1 teaspoon of fresh dill, finely chopped
- Slice the potatoes in half and place them in a saucepan of water. Bring the water to the boil and simmer for 10 minutes or until the potatoes are soft and tender. Remove the potatoes with a slotted spoon and set aside to cool. Reserve the hot water in the saucepan.
- Place the eggs in the saucepan of boiling water you cooked the potatoes in. Top up with boiling water from your kettle if needs be before boiling the eggs for 9 to 10 minutes. Drain from the water and set aside to cool.
- Slice the potatoes into rounds, about 2cm thick. Peel and slice the eggs.
- Crumble the hot smoked salmon and divide between two plates.
- Make a crème fraiche dressing by mixing the crème fraiche with the water, dill and a pinch of salt and pepper.
- Divide the hot smoked salmon between two salad plates. Arrange the slices of potatoes and egg around the salmon. Finish with a drizzle of the crème fraiche dressing and a few sprigs of fresh dill.
Storecupboard Essential: Hot Smoked Salmon
There are two types of smoked salmon; hot and cold. Hot smoked salmon is achieved by smoking at temperatures up to 80 degrees C, as opposed to 35 degrees C for cold smoked salmon, and results in a flakier fish. Order the award-winning Burren Smokehouse hot and cold smoked salmon online at www.burrensmokehouse.ie.
This recipe first appeared in The Irish Independent on June 25th