Smoked Salmon, Potato, and Corn Salad
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Smoked salmon, potato, and corn salad
Ingredients
- Smoked haddock fillet - 21.2 oz
- Potato - 21.2 oz
- Canned Corn - 14.1 oz
- Spanish onions - 2 heads
- Apple Cider Vinegar - 1 fl oz
- Unrefined Sunflower Oil - 3 fl oz
- Whole egg - 2 pieces
- Sour Cream - 3.5 oz
- Dijon Mustard - 1 tablespoon
- Parsley - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the potatoes in salted water, then cut them into cubes with sides measuring 2–3 cm. Break the hot-smoked salmon fillet into small pieces, and slice the red onion into thin half rings.
Step 2
In a bowl, whisk the egg yolks with the mustard. Gradually add the oil to make mayonnaise, then stir in the low-fat sour cream, season with salt and pepper, and mix in the vinegar and finely chopped parsley.
Step 3
Mix the sauce with the fish, potatoes, onions, and corn. Season with salt and pepper, let it rest for a while — and serve.
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