Summer salad with smoked salmon is very easy to prepare and very nutritious, and summer greens will give it a refreshing touch. This delicious dish may well replace a whole meal.
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You will need
- - young potatoes 800 g
- - smoked salmon 400 g
- - natural yogurt 200 ml
- - green fennel
- - fresh basil
- - half a cucumber
- - juice and zest of 1 lemon
- - olive oil
- - sea salt, ground black pepper
Instruction manual
1
For salad, you need young medium-sized potatoes. Thoroughly wash and peel potatoes of approximately the same size. It is advisable not to cut off the peel, but to scrap it off. Take a saucepan, fill it with cold water, salt water, put on fire, bring to a boil. Dip peeled potatoes in boiling water, bring to a boil again and cook for 15 minutes until tender.
2
Cook the dressing while the potatoes are cooked. To do this, mix yogurt with lemon zest and lemon juice, a large pinch of salt and olive oil are added there. Refuel lightly with pepper.
3
After 15 minutes of cooking, drain the water from the finished potato. The potato is transferred to a bowl, immediately salted and seasoned with pepper, then sprinkled with a little olive oil. 5 minutes later, half the seasoning is added to the potato. Leave the potatoes to cool. It is very important to season the potatoes before they have cooled, so that they can absorb all the aroma.
4
Wash the cucumber well, dry it with a napkin, and peel it. Cut the peeled cucumber in half lengthwise and remove the seeds. Cucumber is cut into small pieces about half a centimeter thick. Wash fennel, dry and chop coarsely. Cucumber, basil and fennel are added to the potatoes, everything is neatly mixed.
5
The salad is laid out on portioned plates, pieces of salmon are added to it. Once again sprayed with olive oil.